• 2 tablespoons olive oil
• 2 medium onions roughly chopped
• 1 red pepper, deseeded and roughly chopped
• 1 green pepper, deseeded and finely chopped
• 1 garlic clove, skinned and finely chopped
• 2 sticks of celery, sliced and diced
• 2 sweet potatoes, peeled and cut into approx. 2cm cubes
• 2 courgettes, sliced and diced
• 1 level tablespoon of chilli powder [or more if liked]
• 400g can chopped tomatoes
• 3 tablespoons tomato puree
• 150ml vegetable stock
• 2 courgettes, sliced and diced
• 400g can red kidney beans, drained and rinsed.
• Salt

1. Heat the oil in a saucepan and add the onions, peppers and garlic and fry for about 5 minutes to soften.
2. Add the celery and sweet potato and chilli powder and fry for a further 5 minutes.
3. Add the tomatoes, tomato puree and stock. Cover and simmer gently for about 20 minutes. 10 minutes before the end of cooking add the courgette and kidney beans.
4. Season to taste with salt. If liked serve with Tortillas or corn chips.

   Serves 4

Cooks Note
The chilli can also be prepared in advance and cooked in a slow cooker