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
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
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 :-)
This was delicious! However I can't get hold of chipotle paste here in Norway so I improvised with adding other ground spices. Do you have a suggestion for what combination of ground spices would get closest to chipotle paste? And how much I should add as a substitute? Thanks for all your recipes ❤️
Hello Mari. I would reccommend either some smoked paprika the sweet kind if you have a choice, a teaspoon per tablespoon of chipotle paste would work well. If you could get your hands on smoked chilli flakes then those would work too and they last for ages - how much to add will deoend on the heat of those so taste first
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.
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.
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)
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
Anna, what can I use instead of lentils? My daughter is vegetarian but can't eat lentils -too tummy churny! It sounds such a delicious recipe that I really want to make it for her.
Hi Fiona. Does she eat other pulses? If so I’d add 2x tins of black beans in place of the lentils. If not you could add a bit more quinoa and or bulgur wheat. I’d say another 50g of each I’ve never tested it but I am sure it would work.
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
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
Great idea!
I love the textures in this chilli. I have made it many times, from your first book.
really enjoy getting your thoughts on long-loved recipes like this
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.
Chilli of choice, that's a great one.
I feel comforted just reading this recipe!
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 :-)
This was delicious! However I can't get hold of chipotle paste here in Norway so I improvised with adding other ground spices. Do you have a suggestion for what combination of ground spices would get closest to chipotle paste? And how much I should add as a substitute? Thanks for all your recipes ❤️
Hello Mari. I would reccommend either some smoked paprika the sweet kind if you have a choice, a teaspoon per tablespoon of chipotle paste would work well. If you could get your hands on smoked chilli flakes then those would work too and they last for ages - how much to add will deoend on the heat of those so taste first
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.
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.
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 🥰
What a friend 💫
Damn that looks good - especially with the sprun-gurt dip.
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!
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)
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
That is so good to hear, thanks Jeanette.
Anna, what can I use instead of lentils? My daughter is vegetarian but can't eat lentils -too tummy churny! It sounds such a delicious recipe that I really want to make it for her.
Hi Fiona. Does she eat other pulses? If so I’d add 2x tins of black beans in place of the lentils. If not you could add a bit more quinoa and or bulgur wheat. I’d say another 50g of each I’ve never tested it but I am sure it would work.
Made it. Loved it. Will make again. Thanks!