As we slip into Autumn, chilli is for me the ultimate comfort food. Ideal when you have a crowd to feed or whenever you want an easy one pot recipe. Versatile, chilli will sit proudly on your table to suit any occasions from casual entertaining, world cup, superbowl to birthday parties.

Vegetarian chillis are perfect to accommodate Autumn vegetables such as courgettes, sweetcorn, butternut squash, sweet potatoes and also make good use of end-of-season tomatoes. If you like really hearty vegetarian chillis, try recipes including quinoa or buckwheat.

Traditionally cooked with meat, chilli can easily be made vegetarian or vegan. Literally “full of beans”, vegetarian chilli is high in protein, fibre and low in fat. Vegetarian chilli is a hearty dish that even meat eaters will enjoy. I like making big batches to fill lunch boxes with left-overs.

Here are below some of my favourite recipes including some vegan options. Enjoy!