Vegetarian chilli con carne Total: 27 mins | Serves: 4 I first tried a vegetarian chilli con carne at a friend’s summer potluck years ago, when the air smelled like grass clippings and the table groaned under bowls of dips and salads. One bite of that deep-red, smoky bowl changed how I thought about comfort food—no meat needed to make it hearty. The chilli powder snuck up on me, but in the best way, like a slow-moving hug that left a little kick behind. This version keeps all that warmth alive but swaps the beef for beans and tomatoes, building layers with just a handful of pantry staples. You’ll sizzle onions and peppers until they soften into sweet submission, then stir in tinned tomatoes, beans, and spices until the whole pot smells like a weekend afternoon. The garlic powder and optional cumin work together like a quiet rhythm section, steady and reliable. Serve it with rice or straig...