This was long overdue. Not had a chilli for what seems like ages.

Got to love a chilli too. The teenagers favourite thing to cook when trying to impress a prospective girlfriend or boyfriend. Or at least it was my thing anyway. That was way back before I was a vampire of course.

This is one rich and tasty chilli. The butterbeans, although maybe a bit unusual for a chilli are fantastic and uite possibly the stars of the show.

You'll like this one.

Serves 4 (greedy, greedy people)

Ingredients:

2 tablespoons rapeseed oil 

4 vegan sausages of choice

1 onion, diced

1 red or green bell pepper, diced

6 garlic cloves, minced 

450ml water 

1 400g tin black-eyed peas, rinsed and drained

1 400g tin kidney beans, rinsed and drained 

1 400g tin butter beans  

5 tablespoons tomato paste 

2 400g tins diced tomatoes 

2 teaspoons cumin 

1 teaspoon sea salt 

1 teaspoon onion powder 

2 teaspoons chili powder 

1 teaspoon smoked paprika 

1 teaspoon liquid smoke 

¼ teaspoon freshly ground black pepper 

Method:

Cook the sausages for the recommended time. Set aside to cool then slice into chunks. 

In a large stockpot, heat the oil over medium-high heat, add the onion and bell peppers, and sauté for 5 minutes. Add the garlic and sauté for another 1 to 2 minutes, stirring to avoid burning the garlic.

Add the water, then stir in the black-eyed peas, kidney beans, butter beans, tomato paste, diced tomatoes, cumin, salt, onion powder, chili powder, smoked paprika, liquid smoke, black pepper and the sausages. Bring to a boil, then simmer for another 20 to 25 minutes.

Serve with rice, guac, salsa and cheeze or any other sides you like - I'm not going to judge.

If you fancy making a tortilla bowl then heat your over to 140C. I have a wee mould but if you press a tortilla into any circular oven proof dish it should flute round the edges. Spray with oil, sprinkle with salt and bake for 15 mins.

Enjoy.