Chili is one of those dishes that has the ability to please meat eaters and vegetarians alike. Meat eaters often seem to be happy eating vegetarian chili if it is a good one. It is also a great warming winter meal, and although we are getting closer to spring we are still in the dead of winter. As I look outside at the moment the snow is coming down. Chili sounds great.
This vegetarian bean chili is a seriously hearty chili. I mean serious. Black beans, red kidney beans, chickpeas and lentils. It’s got it all. I also used sun dried tomatoes and parsnips which you don’t usually see in chili. The reason I thought of adding sun dried tomatoes was because I was using tomato passata and not diced tomatoes since I didn’t have any on hand.
I highly recommend grinding your own spices if you can. This ensures you are getting the most flavour out of your spices. When spices are ground they start to lose flavour. So imagine the difference in flavour between spices you just ground and the pre ground spices that have been in your spice drawer/cupboard for who knows how long. You see my point? It really does make a difference. You can grind your own spices with a mortar and pestle or with a spice grinder. There is something very satisfying about the process of grinding spices with a mortar and pestle. Continue reading