3 x 15 ml spoons/3 tbsp oil
1 onion, chopped
2 carrots, sliced
1 large green pepper, chopped 1 clove of garlic, crushed
1 x 5 ml spoon/1 tsp cumin seeds
1/2-2 X5 ml spoons/1/2-2 tsp chilli powder
2 sticks of celery, sliced
4 medium courgettes, sliced 400 g114 oz can tomatoes
1 x 15 ml spoon/1 tbsp tomato
puree
1 vegetarian stock cube, dissolved in 150 m111/4 pint water
1 tsp oregano
400 g/14 oz can red kidney beans
salt and freshly ground black pepper
Methods:
Heat the oil in a pan and gently fry the onion for 3 minutes, then add the carrots, green pepper and garlic, and continue to cook until the onion is soft and clear. Stir in the cumin seeds and chilli to taste (under-season with chilli as you can add more later). Add the remaining ingredients except for the beans, bring to the boil, cover and cook for 30 minutes. Add the beans and adjust the seasoning to taste, cook for a further 15 minutes.
If you wish to add meat you will need about 100 g/4 oz minced beef per person. Brown the meat in hot fat and drain. Take off required amount of chilli non carni once all the ingredients have been added, and mix in the mince. Do not forget to add beans to both pans of chilli.
A side dish of sour cream goes well with chilli non carni.
To microwave, cook the onion, carrots and garlic in the oil in a covered dish for 2 minutes on HIGH, add the remaining ingredients except for the beans, and cook for 12-15 minutes on HIGH, stirring occasionally, until the vegetables are all soft. Add the beans and heat on HIGH for 3 minutes. Leave to stand for 5 minutes.