Recipe corner again! No photo because we ate it (the chilli not the photo, which doesn't exist) instead but with the weather promising to get colder again (and nothing else to write about today) here is my recipe for vegan chilli. Which is splendid whatever your eating habits.
Fry a chopped onion and one red and one green pepper, also chopped, until soft. Add four crushed cloves of garlic, and fresh chillies, the amount of these depending on how big they are, how hot they are, and how hot you like your chilli. Stir in a tablespoon (yes, a tablespoon) each of paprika and ground cumin. Then add a tin of tomatoes and chop them roughly, and stir in a tin of rinsed kidney beans and a large squeeze of tomato puree. Simmer for a long time - at least an hour. Meanwhile, cook some rice, and peel and mash an avocado - it makes a brilliant topping for the chilli.
Life on the down slope
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