Vegetarian Chili

Good base recipe, and very forgiving. Why do I say that? Because I suddenly found that I didn't have passata or tomato paste--just canned tomatoes (was a language issue). And my black beans (used black, kidney, and white beans) were frozen but too long so had lots of ice. Everything was very watery, so I added a few handfuls of penne pasta and then simmered it down. Thick, well spiced, delicious chili resulted. Phew!

This was pretty plain despite the spices and thin. It probably needs to cook for an hour or two before the flavors develop but the 20 minutes in the recipe is not enough.

I really enjoyed it, it was really easy to make. I'm just dissapointed by how not spicy it was, so if you enjoy spicy food I'd reccomend adding more spice