Sounds like you had a great night at your WI Steve! Well done on your loss, you are powering through aren't you?! :happy096::clap:
Here is the first of my recipes (this is my current favourite by quite a long way - very easy to make in large batches, very filling, and seriously yummy!). I might add them one or two at a time for a while, rather than all at once, as typing them all up would take an age!
Three Bean Chilli with Bulgar – serves 10-12. Free on Green, and EE.
This is a recipe originally designed to be made in a slow cooker, but I see no reason why it couldn't be made in a (very) large casserole dish in the oven if you don't have a slow-cooker. (even with a very large casserole dish, you may have to halve the recipe though – this really does make a LOT of chilli!) It freezes very well indeed, and can be reheated straight from frozen.
This dish is such a rich, thick chilli, that you barely notice that it doesn't contain any meat. The secret is the 'meaty' portobello mushrooms, and the bulgur wheat which thickens and adds texture.
The combination of the 3 different beans and bulgur also mean that this dish is a complete protein.
1 tbsp Vegetable Oil (because this recipe is divided into at least 10 portions, 1 tbsp of oil should not be a problem, but you could either Syn it, or use fry-lite if you wanted)
2 onions, finely chopped
4 carrots, peeled and diced
4 stalks celery, de-stringed, and diced
4 cloves of garlic, minced
2 tbsp chilli powder
1 tbsp dried oregano
1 tbsp cumin seeds, toasted and coarsely chopped
2 tsp salt
1 tsp black peppercorns
2 cans of tinned tomatoes, including juice
3 large portobello mushrooms, stemmed, and cut into ½ inch squares
750 ml vegetable stock
1 can (400g) white kidney beans, drained and rinsed – OR – 1 cup (250ml) dried white kidney beans, cooked and drained **
1 can (400g) Red kidney beans, drained and rinsed – OR – 1 cup (250ml) dried red kidney beans, cooked and drained
1 can (400g) Chickpeas, drained and rinsed – OR – 1 cup (250ml) dried chickpeas, cooked and drained
1 to 2 jalapeño peppers, seeded and finely chopped (if you like it hot, don't remove the seeds)
1 cup (250ml) bulgur wheat
(We like our chilli HOT, so we normally add a few extra dried chillis along with the jalapeño)
1 - In a skillet, heat oil over medium heat. Add onions, carrots and celery, and cook, stirring, until softened (about 7 minutes). Add garlic, chilli powder, oregano, cumin seeds, salt and peppercorns, and cook, stirring for 1 minute. Add tomatoes with juice, and bring to the boil, breaking up with spoon.
2 - Place chopped mushrooms in slow-cooker stoneware, or large casserole dish. Pour tomato and vegetable mixture over the mushrooms. Add vegetable stock, the 3 different beans, and stir to mix.
3 - Cover, and cook on low for 8-10 hours, or on high for 4-5 hours, until mixture is hot and bubbling. Don't worry if it looks slightly watery at this stage, that will change when you add the bulgur.
4 - Stir in the jalapeño pepper, and bulgur wheat. Cover again and cook until the bulgar absorbs the liquid and is tender – about 30 minutes.
** I've never been able to find 'white kidney beans' – so I use dried haricot beans, cooked and drained. Works perfectly well – as I am sure it would with any other kind of bean that you want to replace it with.
Started something first thing this morning that was meant to take half an hour max - and I have *just* finished it - took about 12 hours in the end 
I will get around to it in the end, I promise... Just hope that they are worth the wait now lol
