Sorry to have taken so long to get this up, I’ve had a couple of requests for the recipe so here it is.  I’m including both the Veggie and Meat options in one recipe, but you can easily tweak it in either direction.

This recipe serves 5-8 depending on portion size and it’s easy to double.

Lindystock Chili

Ingredients:

1     Medium Onion Chopped

1-2  Bell Peppers Chopped

2    Cloves of Garlic Diced

1    Tablespoon Olive Oil

1    lb of Ground Beef Browned or 1 540ml can of Black Beans

1    540ml can of Kidney Beans

1   540ml can of Chick Peas

1-3   Tbsp of Chili Paste

1   796ml Can of Diced Tomatoes

1   156ml Can of Tomato Paste

1  tsp ground Cumin

1  Tbsp Molasses

Salt and Pepper to Taste

Method:

1.  Heat olive oil in the bottom of a large pot, saute onions, bell peppers, and garlic until softened.

2.  Add in browned beef (if using), beans, tomato and tomato paste, chili paste, salt and pepper, cumin and molasses.

3.  Keep heat on medium until the chili comes to a simmer.

4.  Turn down heat to low, keep covered and cook for 1-2 hours.

5.  Enjoy.