Vegetarian Chilli
A vegetarian chilli that trades meat for roasted vegetables and mixed grain, proving British cooks can reimagine this Tex-Mex staple on their own terms. The technique of roasting vegetables first builds deep, concentrated flavours that kidney beans alone cannot provide. Mixed grain adds textural complexity and keeps the dish substantial without heaviness, while chopped tomatoes anchor everything in acidity. The result tastes earned, not compromised.
Instructions
Heat oven to 200C/180C fan/ gas 6.
Cook the vegetables in a casserole dish for 15 mins.
Tip in the beans and tomatoes, season, and cook for another 10-15 mins until piping hot.
Heat the pouch in the microwave on High for 1 min and serve with the chilli..
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