Vege chilli is a classic vegetarian dish and this is a good store cupboard recipe. This dish is best cooked slowly, but if you need to cook it relatively quickly it will still taste great.
I use dehydrated soya mince in this, which you simply rehydrate by pouring hot water over the top and leaving for five minutes, but you could omit it or use any other type of vegetarian mince. I prefer dehydrated mince to other types as it doesn't have so many preservatives in it as other brands, and has the advantage that it is gluten free. You can use any type of beans you like; I used kidney, black-eyed, and black turtle beans in this but they are by no means necessary. The recipe list looks quite long but most of it consists of store cupboard spices which you can always omit if you don't have them.
This serves 4 - 6. We had a very generous four portions out of this plus a bit extra for my daughter (minus salt and chillies!), who had a lovely time digging into her portion and made a massive mess:
