Vegetarian Chilli (with soya mince if preferred)
(Add low fat mince for a meat version but drain all the fat)
1 tablespoon Vegetable oil
500g soya mince
1 Onion chopped
2 cloves garlic, minced
1 red Pepper chopped
2 stalks Celery, chopped
1 heaped tablespoon Chilli powder
200g Mushrooms chopped
1 (400g) tin chopped tomatoes
1 tablespoon Ground cumin
1/2 teaspoons dried oregano & dried basil
Salt & Pepper to taste
Heat oil in a large saucepan over medium heat. Cook onions, and garlic until tender. Add soya mince. Stir in red pepper, celery and chilli powder. Cook until vegetables are tender and soya is cooked through. Add mushrooms and cook for 5 minutes. Add chopped tomatoes. Season with cumin, oregano and basil. Bring to the boil, then reduce heat to medium. If it needs more liquid slowly add water as needed. Cover, and simmer for 20 minutes, stirring occasionally. Great for freezing.
Notice we do not use kidney beans as this is a low carb Chilli.