I wonder what a general vegan committee would say to a side bar of spaghetti in zucchini & broccoli & garlic oil sauce? They probably say no. You see? Vegetarianism is soooooo complicated, so you have to look at all my vegetarian reposts & not think about it. (I’m adding soft tacos later tomorrow.)
The wave heat is still hear so eating meat in this heat is to much for me. This is a lovely alternative to traditional chili con carne. It’s packed with good stuff so is a great choice for veggies and meat eaters alike. 
Ingredients:
- 500 g potatoes
- 600 g tinned red kidney beans
- 500 g tinned chopped tomatoes
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric
- sea salt
- freshly ground black pepper
- olive oil
- 1 onion
- 1 red pepper
- 1 yellow pepper
- 4 cloves garlic
- a bunch of fresh coriander
- 1 fresh red chili
- 1 fresh green chili
Directions:
Preheat the oven to 200˚C/400˚F/gas 6. Peel the potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, turmeric, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set…
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Crackling Pork Rinds 