Chili-Mock-Carne - cooking recipe

Ingredients

1 teaspoon minced garlic
1 onion, diced
200 g green beans, diced
1 carrot, diced
1 capsicum, diced
100 g textured vegetable protein (soya mince)
570 ml water (if you aren't vegetarian you could use beef stock to give it a bit more oomph if you wanted to) or 570 ml vegetable stock (if you aren't vegetarian you could use beef stock to give it a bit more oomph if you wanted to)
140 g tomato puree (passata)
1 (400 g) can diced tomatoes
1 teaspoon soy sauce
1 teaspoon chili powder
1 (420 g) can red kidney beans, drained
1/2 teaspoon cumin
2 teaspoons oregano
1 pinch parsley
pepper

Preparation

Spray a saucepan with olive oil and add in the garlic and onions; saute until onions are tender. Add the beans, capsicum and carrot, stir frying until the vegies soften. Add the TVP and stir for 1-2 minutes.
Mix together the water, tomato puree and chopped tomatoes and stir into the vegetable mixture. Bring to the boil.
Lower the heat and add the chili powder, cumin, oregano, parsley, soy sauce, red kidney beans and pepper to taste.
Cover the pan and allow to simnmer for 20-30 minutes.
Serve in bowls, accompanied by bread rolls or corn chips.