Recipe - Vegetarian Chilli

2 tablespoon Olive oil
1 Onion; chopped
3 Garlic cloves; finely
chopped
One half Jalapeno chilli pepper;
trimmed and finely
; chopped
3 Carrots; minced
1 Stick celery; minced
One half Red or green pepper; chopped
2 lg Cans; (400g) kidney beans,
; drained
1 teaspoon Chilli powder; up to 2
2 tablespoon Cumin; (ground or seeds)
One half teaspoon Salt
2 lg Cans; (400g) tomatoes,
; lightly drained and
; chopped
2 Courgettes; thickly cut or sliced up
100 g Cheddar cheese; grated

Heat the oil in a large saucepan and cook the onion, fresh chilli and
garlic until softened. Add the carrots, celery and peppers and cook until
all are softened.

Add the beans, chilli powder, cumin, salt, tomatoes and 4tbsp water. Cover
and simmer for about 20 minutes.

Stir in the courgettes and simmer for a further 5 minutes, until the
courgettes are just tender.

Serve hot, topped with grated cheese, accompanied by corn chips or warm
crusty wholegrain bread.

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