Chilli

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1 onion, chopped

1 green pepper, chopped

1 tin chopped tomatoes

2 tins kidney beans (Or 8 oz / 225g dried kidney
beans, soaked and cooked)

Tomato puree

½ pint (275ml) vegetable stock

Chilli powder

Raw cane sugar

Vinegar

Fry onion and pepper for 5 minutes. Add tomatoes, 3 tablespoons tomato puree, vegetable stock, drained kidney beans, 2 teaspoons chilli powder, 1 tablespoon raw cane sugar, 1 tablespoon vinegar, 1/2 teaspoon salt. Stir well and simmer for up to 30 minutes, whilst cooking rice.

This dish is quite adaptable: you can use fresh chillies instead of powder or add other vegetables such as carrots or courgettes. This is also really nice with TVP mince - if using the dried variety, soak it in the vegetable stock first so it absorbs the flavour.

Serves 2-3

This recipe is included in the Simple Vegan Recipes Cookbook