Too much chilli - HELP!!

Milk is usually used to temper chilli. Can you stir in some sour cream?

Keeping it is likely to enhance the flavour!

More hints here. www.seriouseats.com/2011/01/what-to-do-when-you-add-too-much-spice-make-less-spicy.html

Putting dairy of some sort in helps. Can you add cream and a bit of cheese, being that it's a veggie chilli?

Divide into half and add more veg and tins of tomatoes to each till they are as big as the original. Freeze the extra for another day.

Thanks for the replies so far. I will add sour cream or yoghurt when I serve it. Also I looked at the link which suggested lemon juice and sugar and added small amounts which helped a bit I think. OH just tasted it and said he thinks it is ok. Problem is that we like spicy food but not all our guests will! More help appreciated if possible although I suspect I've already got the best suggestions.

Dark chocolate? That sounds odd but I think it is a classic in chilli.
And do what Eglantine suggests, making one half milder and the other spicy.

Dark chocolate is the classic for a hot chilli. It sounds great and putting some sour cream and yoghurt on the table adds to the fun

We put sour cream on the table for the children to add to chili as they like it cooler than adults. The other thing is to have a bowl of sliced hard boiled eggs. Weird but delicious and would go really well with a vegetable chili.

Presumably you left the seeds in!

I usually add honey, a little at a time, and tin of tom if the peppers are too hot. I think the idea to divide in half and tone half down is good. To the half to reduce spice you could also add veg broth.

My West Indian in laws always put some mashed cooked apple in if it was too hot

Potatoes absorb other strong flavours.

Yes, I had heard that if you over-salt soup or another dish, put in a whole potato, carry on cooking and it will absorb the salt.
Don't eat the potato then - obviously!

A raita made with yoghurt, chopped cucumber and freshly chopped mint is very cooling. As an extreme measure, once (and only once) when I'd made a very hot curry, I drained off some of the sauce and replaced it with an equivalent amount of unseasoned stock. No-one noticed.

I make vegetable and lentil soup with chillies and the lentils certainly with lesson the strong chilly taste.
Depends how much you have made but I use two cups of dried lentils to my soup.
What I would do is cook the lentils and after cooking add slowly tasting as you go.
Best of luck

I think taking milk products can reduce the firey effect of chillies.