When cooking for one without the availability of a freezer, dishes that tend to use larger pieces of meat tend to be out of my cooking zone. Not being a fan of minced meat, I prefer to 'window shop' recipes containing short rib and brisket beef, dreaming of the moreish, meaty flavours that vegetarian versions never compare to for me. So after testing a few vegetarian chilli recipes, and being found wanting, I attempted my own. Reducing the variety of vegetables, upping the dried chillies- chipotle and ancho, and using a concentrated batch of chopped tomatoes worked a dream in what is really a very simple recipe. I served mine with rice and topped with creme fraiche, tortilla chips, spring onions and avocado sprinkled with lime juice. I can also confirm that it makes a pretty good lunch the following day, wrapped up in a corn tortilla with some cheese and chopped spinach.

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