Vegetarian Chilli + chorizo

Ingredients
Serves: 8

Kenwood Dicer attachment comes in handy! We tripled - F had to use large pan and pressure cooker.  V delicious though.  Used kidney beans, green lentils x1, chickpeas x1, sweetcorn tins x2. And half a leftover chorizo sausage.  Used all the celery. 4 carrots.

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 to 3 carrots, chopped
• 3 cloves garlic, minced
• 1 green pepper, chopped
• 1 red pepper, chopped
• 2 to 3 stalks celery, chopped
• 1 tablespoon chilli powder

• 1/2 (200g) punnet mushrooms, chopped
• 2 (400g) tins peeled plum tomatoes, chopped
• 1 (400g) tin kidney beans, undrained
• 1 (340g) tin sweetcorn, undrained
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil

Method Prep:25min › Cook:30min › Ready in:55min Heat oil in a large saucepan over medium heat. Cook onions, carrots and garlic until tender. Stir in green pepper, red pepper, celery and chilli powder. Cook until vegetables are tender, about 6 minutes. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans and sweetcorn. Season with cumin, oregano and basil. Bring to the boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.