25 Comments
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Melissa's avatar

This recipe has been a staple in my freezer for years now! We use it instead of takeaway, especially if one of us is away in the evening and the other can’t be bothered to cook. So thank you for saving my budget! I had long been searching for ‘the perfect vegetarian chilli’ and this one really is that. I love everything you cook Anna, and this one is a real winner. Cheers

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Emma Kehayas's avatar

This is one of my most loved recipes from your first cookbook! I make it quite often for our family. I can't tolerate quinoa, but I love using millet instead. So good! xx

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Ana's avatar

I love the textures in this chilli. I have made it many times, from your first book.

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Anna's avatar

really enjoy getting your thoughts on long-loved recipes like this

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Ambermoggie's avatar

I’ve always called it chilli of choice. I love it. I use the packet ready to eat puy or beluga lentils. Home bargains do them at a good price.

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Anna Jones's avatar

Chilli of choice, that's a great one.

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Kathy Slack's avatar

I feel comforted just reading this recipe!

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SuzieQ's avatar

Anna, I have just got your book “a modern way to eat”. Marvellous recipes and what a visual treat. How clever you are to make everything look so very appealing.

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Bernie's avatar

The other day I was reading your Perfect Chili recipe and saw ginger in the ingredients and thought, must try that. Tonight I am cooking my version, Red Beans and Rice, I could eat a plate twice... which is a regular favourite in our house. All of my kids love it and I even cooked it for my daughter and 30 friends for her high school graduation party.

Anyway, I read your newsletter more thoroughly and saw that Perfect Chili is in your first cookbook. I took down from the shelf said cookbook and realised how similar my recipe is to yours and that I absolutely must have used your recipe back in 2014. Thank you for this great recipe!

note, I use Mexican oregano which I think perfectly matches this recipe.

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Sam Hambleton's avatar

When my dad died, a friend brought a pan of vegetarian chilli and some cornbread round. The most thoughtful thing anyone has ever done for me 🥰

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Anna Jones's avatar

What a friend 💫

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Ed Smith's avatar

Damn that looks good - especially with the sprun-gurt dip.

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Eden's avatar

I just looked for it in the US edition of your cookbook, and it’s called ✨ “Perfect Chili” ✨ I will write your updated suggestions in by hand, thanks!

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Lisa Gee's avatar

Thank you so much Anna. Once again l'm impressed by your ability to put together ingredients and flavours that not only make sense but are utterly delicious. This recipe will be a keeper. Lisa (Australia)

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Lisa Mabberley's avatar

Ah I have cooked this so many times, it’s a family staple and my copy of your first book now falls open at this page of its own accord! I’m delighted to know some of my own revisions like upping the garlic and adding smoked paprika are yours too Anna :-)

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Jeanette Williams's avatar

This is my go to veggie chilli for years -love it !(since a guardian recipe which inspired me to buy your books ) look forward to trying the new version thank you

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Anna Jones's avatar

That is so good to hear, thanks Jeanette.

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Anja Jardine's avatar

We cook this at Iona Abbey Kitchen and staff and guests love it. Flavourful, easy to make, nutritious. Thank you for putting it out there.

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Alastair Humphreys's avatar

My favourite ever vegan meal, and what I serve for all my vegan-hater friends. Always a winner!

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