Veggie Chilli - might work in a slow cooker

Ingredients

Olive oil
1 chopped onion
2 or 3 cloves crushed garlic
2 carrots diced
1 stick of celery diced
1 red pepper diced
1 green pepper diced
1 yellow pepper diced
1 courgette diced
5 or 10 mushrooms sliced
1 can kidney beans, drained and rinsed
1 x 400g tin chopped tomatoes
tomato puree
ground cumin powder
chilli powder
seasoning

Optional

1 bag quorn mince OR
3/4 cup of boiled red lentils

Method

Heat oil in a large pan.  Gently cook onion, garlic and celery.  Then add carrots and pepper and cook for a few minutes. Then add courgettes and mushrooms.  Add cumin and chilli to taste.  Cook gently for a few minutes.  Add tomatoes, kidney beans and tomato puree.  Add quorn or lentils at this point if using.  You may need a second can of tomatoes if it looks dry.  Bring to the boil and simmer for about 20 mins or more.

Serve with rice and trimmings or with tacos or in tortilla wraps.