Vegetable chilli

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion chopped
• 1 large carrot chopped
• 2 garlic cloves chopped
• 1 large red or green pepper, de-seeded and chopped
• 8 oz mushrooms, wiped and sliced
• 2 teaspoon mild or hot chilli powder
• 14 oz canned chopped tomatoes
• 2 tablespoons tomato puree
• 14 oz canned red kidney beans, rinsed and drained
• ½ pint vegetable stock
• 1 teaspoon dried mixed herbs
• 2 tablespoons cornflour blended with 4 tablespoons cold water
• Salt and ground black pepper
• 4 oz long grain rice to serve

Method

Heat the oil in a large saucepan and sauté the onion, carrot, garlic and pepper for 3-4 mins, until softened.   Add the mushrooms and chilli powder and cook for a further 2 mins.

Pour in the tomatoes and stir in the tomato puree.  Add the kidney beans, stock and herbs, and then bring to the boil.   Reduce the heat, cover and simmer for 20-30 mins.

Cook the rice in plenty of lightly salted boiling water for about 12 mins, until tender.   Drain and rinse with boiling water.

Add the blended cornflour to the chilli, stirring until thickened.   Taste and adjust the seasoning with salt, pepper and a little extra chilli powder, if desired.

Serve the chilli on warm plates accompanied by hot cooked rice.