Chilli
My veggie chilli recipe is probably the recipe of which I am most proud. It continually evolves, but here is a rough guide.

Base Ingredients:
Onion (necessary)
Garlic (obv)
Carrot (yes)
Aubergine (calm down)
Parsnip (whoa)

Definitely onion, garlic and carrot. Aubergine and parsnip are optional, and can sub for carrot. Celery if you've got any handy. Chop 'em fine, chuck 'em in oil. Add the Spices:

Spices:
Salt
Pepper (just ground)
Chilli (ideally flakes, powder will do, not fresh)
Cumin
Coriander
Smoked paprika

The last three are in approximately equal amounts. A teaspoon of chilli, or two if you're trying to prove something. Stir everything up, cover and sweat them on a low-to-medium heat for about 10-15 minutes, or until they're cooked through. Aubergine will take a bit longer.

Everything Else:
Mushrooms
Peppers
Beans (kidney or pinto)
Chopped tomato (tin)
Tabasco (tablespoon)
Soy sauce and/or Worcestershire sauce and/or mushroom ketchup

Chop the mushrooms and peppers fine. Courgettes could go in here too. If the beans are in chilli sauce all the better, if they're not you might want to add more cumin, coriander and paprika (that's basically all there is in your average tinned chilli sauce). Stick everything in, then add:

Witness the Richness:
Chocolate
Red wine
Stout
Espresso
Peanut butter

Not all of them. The object here is to add some depth of flavour. I like to add a few square of a good dark chocolate, Green & Black's 70% for preference, and a double shot of espresso. This makes a slightly sweet chilli, which I prefer. Red wine or stout are good if you want to add some more liquid. Simmer for about 20 minutes to cook the new additions through, and serve.