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How to make Vegetarian Chilli

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Chilli con carne is a great dish but veggies shouldn't be left out of the mix. Here's a really simple but very effective way to create a mouth-watering veggie chilli that'll leave the meat eaters envious! Serves 4.
What you'll need: 
1 medium size onion, chopped
1 clove garlic, crushed
1 tin chopped tomatoes AND 1 tin kidney beans
2 peppers (different colours), roughly chopped into 1 inch slices
2 courgettes, sliced (approx 2cm slices)
1 carrot, diced
250 g button mushrooms, halved
1 red chilli, finely chopped
Seasonings: 2 tsp ground cumin; 1 tsp chilli powder; salt & pepper
Olive Oil
1: 
Heat the oil in a deep saucepan or wok over a medium heat and gently fry the onion and garlic for 2 minutes or until softened
2: 
Add in the mushrooms and chopped chilli and fry for a further 3 minutes. Season with salt and pepper.
3: 
And in the remainder of the vegetables: the peppers, courgettes and carrots, then add the cumin and chilli powder and fry for a further 3 minutes, stirring constantly.
4: 
Finally, add in the tomatoes and the kidney beans, reduce the heat so that the chilli is simmering and leave to simmer for 10 minutes, stirring occassionally.
5: 
Your veggie chilli is now complete! Serve immediately with boiled rice or tacos shells with lettuce, sliced tomatoes and cheese.
Tips: 
If the chilli is looking a little dry (which will only happen if you over cook the final steps) then simply add a little water or worchestershire sauce

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