Vegetable Chilli

 There nothing better than having chilli on a Monday night... comfort food after a long day at work and best of all if you make it on Sunday you just have to come home and heat it up.

I have been developing the recipe for years, changing and adding things and I finally think I've got it just right.

Serves 2
2 tbsp olive oil
1 onion, roughly chopped
1 carrot, chopped
1 red pepper
1 green pepper
1 large clove garlic, crushed
8 mushrooms, quartered
1 tin chopped tomatoes
1 tin kidney beans in chilli sauce
1 tsp smoked paprika
1 tsp cumin seeds, crushed
1 tsp oregano
Half tsp chilli flakes
2 tsp Worcester sauce
Salt & Pepper

Heat the oil in a large pan, slowly fry the onions until brown, add the carrots and cook for 3 mins. Add the peppers and garlic cook for 5 mins. Add mushrooms and cook for a further 4 mins.

Add the tin tomatoes, kidney beans with sauce and all the other remaining ingredients, mix well and let it simmer for about 25 mins until the sauce is nice and thick.

Serve with rice or on top of a jacket sweet potato.