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4–6
Medium
By Prue Leith and Peta Leith
Published 2019
This is a really hearty, warming chilli, perfect for a cold night. As a vegetarian, I usually stir a handful of grated Cheddar cheese and a dollop of yoghurt or sour cream into my bowl of chilli, but the fresh, zingy corn salsa here is so delicious, it makes that entirely unnecessary. I always think it’s a very good sign of a vegan dish when a non-vegan wouldn’t want to add anything. This is definitely one of those dishes.
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