Ingredients

• 2 small onions
• 1 pepper
• 200 grams of mushrooms
• 450 grams of veggie mince
• 400 grams of tinned tomatoes
• 400 grams of tinned red kidney beans
• 1 large squeeze of tomato puree
• 4 cloves of garlic
• 2 teaspoons of hot chilli powder
• 2 teaspoons of mild chilli powder
• 1 teaspoon of cumin
• 1 vegetable stock cube

Method

1. Chop and fry the onions, peppers and mushrooms until soft
2. Add the veggie mince and cook until it has fully defrosted
3. Add the tinned tomatoes, tomato puree, red kidney beans and stock cube
4. Crush the garlic into the mixture, along with the chilli powder and cumin
5. Stir well
6. Reduce the heat and simmer for around 20 minutes, stirring occasionally
7. Serve with rice and sour cream on the side