Vegetable chilli

I’ve been cooking a lot of asian food recently, largely to the amount of flavour I could get out of essentially just veg. So I thought I’d try a few subtle twists on a vegetable chilli. They’re twists in the sense that I’ve never used them in this kind of recipe before. I think it turned out well.

Ingredients
1 large onion, chopped
2 carrots, roughly chopped
2 cloves garlic, finely chopped
smallish chunk of ginger, finely chopped
6-7 medium-sized mushrooms, roughly chopped
can of kidney beans
can of chick peas
can of plum tomatos
1 green pepper, roughly sliced
1 red chilli, deseeded and finely chopped
2 tsp of tomato puree
handful of oregano
sprinkle of pepper
generous splash of soy sauce
few drops of tabasco to taste
juice of one lime

In a stock pot or large saucepan, cook the onion in a small amount of oil, until browned. Add the chilli, garlic, ginger, oregano and mushrooms and cook unto the mushrooms have softened. To the mixture add the chopped carrots, green pepper, kidney beans, chick peas, tomato and tomato puree, with the soy sauce and enough tabasco to taste. Season with pepper, and ensure there is enough liquid to cook for 20-25 minutes. About half way through, incorporate the juice of one lime. The chilli is cooked when the carrot has softened and the sauce has thickened. Serve with rice, or cous cous, or whatever you’d normally have a chilli with.