I like my vegetarian chili!

Would you like to satisfy your vegan urges by diggin into a bowl of thick chili, curling up on a couch with a 'Sex in the City' DVD and just 'vegging' out? Try this recipe. Adapted from a contributor at, it is fairly simple. You can also cook this in a slow cooker, as I have found to be most convenient when I want to see what inane thing Carrie does to his men. Between you and me, that guy whose heart she broke into a million pieces? The one who eventually asked her to move out? She does not deserve him.

30ml olive oil

80g white onion chopped

1 medium green pepper, deseeded and chopped

1 medium red pepper, deseeded and chopped

40g garlic, peeled and minced

200g button mushrooms, sliced

200g Red kidney beans, soaked overnight

200g chickpeas, canned, drained

350g Peeled tomatoes, roughly chopped

120ml water

10g fresh basil, chopped

10g fresh oregano, chopped

2g cumin

2g cayenne

10g sugar

100g canned corn, drained

Salt and pepper to taste


  1. Heat oil in large pot. Saute onion and garlic until tender, about 2 minutes.

  2. Add the chopped peppers and mushrooms. Continue cooking for about 4-5 minutes.

  3. Add remaining ingredients except the corn.

  4. Bring to a boil, the lower heat to a simmer. Let it roll for about half an hour covered, stirring occassionally.

  5. Stir in corn, and cook through for about 5-7 minutes.

  6. Adjust seasoning with salt and pepper.


Alternately, affter every ingredient but the corn has been put in the pot, transfer to slow cooker. Let it cook on low for about 4 hours. Then add the corn and let it further heat up for another 30 minutes. For added fire to your belly, I suggest to add fresh chili to the mix. When you are vegged out, sop the juices up with crusty bread. Have a couple of shots of tequila on the side, while you are cooking, or when you think Samantha is getting too much sex.

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