Mexican Chilli

Serves 4
Cooking Time: 25 minutes

1 onion
225g (8 oz) frozen soya mince
1 sticks of celery
1 small carrot
1 small courgette
1 tin tomatoes
1 tin kidney beans
1 chopped red chilli or 1 tsp hot chilli powder
500ml (18 fl oz) vegetable stock
Salt and Pepper

1) Finely chop the onion and slice the carrots, celery and courgette.
2) Heat oil or margarine and add the onion, mince, carrots, celery and chilli powder. Cook, covered, over a medium heat for about 10 minutes until softened. Add stock, tomatoes and beans and cook for 20 minutes.
3) This is good served with taco shells or tortillas, rice, salad and guacamole.

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