Gather round the campfire: here is a recipe for a real bang-bang chili! This hot and hearty stew can be made in a jiffy or left to slow cook. Or you can make it a day in advance – it will just get more and more delicious. Serve with sourdough bread and maybe some nachos for dipping.

Chili Recipe

Serves 4

2 brown onions, sliced

2 red (bell) peppers, deseeded and roughly chopped

2 chilies, or to taste, finely chopped

vegetable oil for frying

1 tbsp paprika

1½ tsp ground cumin

3 bay leaves

3 garlic cloves, grated

400 g /14 oz can chopped tomatoes

170 g /6 oz/generous ¾ cup dried red lentils

3 tbsp tamari or Japanese soy sauce

600 g /1lb 5 oz cooked kidney beans and white beans

100 g/ 3½ oz /generous ¾ cup frozen sweetcorn

salt and black pepper

  • Fry the onions, peppers and chilies in oil until the onion has softened and started to color.
  • Add the spices, bay leaves and garlic and fry for another minute. Stir in the chopped tomatoes, 600ml/1 pint/2½ cups water, lentils and tamari and simmer for at least 15 minutes, but preferably longer.
  • Add the beans and sweetcorn and simmer for another couple of minutes. Season to taste with salt and pepper.

© Happy Vegan Comfort Food by Karoline Jönsson, Pavilion, 2020. Photographs © Karoline Jönsson.