How to Cook: Vegetarian Chili

One of my great trials in everyday life is food. A yeast intolerance means that the foods I can eat are few and far between. Off the list are dairy, sugar, yeast and a whole bunch of fruits, vegetables, and minerals.

Generally, I love to add spice to my food, a bit of fire can do a lot of good. After sharing a flat with a few people who don’t know how to keep their fingers off my food I developed a survival technique that is a habit that I’ve come to love. Chilies, I put them on everything. Chilies on scrambled egg, chilies in baked beans, chilies on crackers and cheese, chilies on chilies… What can I say? I love them.

Something I alway keep lurking in the fridge is a really simple veggie chili. No dairy, no sugar, no yeast. 100% edible and 100% yummy.

I’m not about to tell anyone what to cook but this is really flexible, really cheap and really easy… NO INNUENDOES INTENDED!

You need some:
– Quorn mince

– Canned Tomatoes

– Baked Beans (or canned beans)

– Chili Peppers and/or chili flakes

– Any other vegetables that are lying around like mushrooms, carrots, peppers, onions etc.

Then cook the Quorn with the tomatoes in a frying pan, leave for a while… then add some beans and then the chilies. Then taste it to see if it’s spicy enough. If it burns your tongue then it’s probably cooked and you should turn down the heat.

Serve with pasta or ciabatta (or if you’re like me and are intolerant to that then have some soda bread.) Add a bit of basil to make it look pretty and hey presto a very yummy, illegally easy meal all in about 15 minutes or so.

That’s all for today.

See you, folks.