Vegetarian Chilli Con Carne

Serves 40 (Uploaded : 16/11/10. First cooked : tba)

12 garlic cloves , crushed
4 tbsp mild chilli powder
olive oil
4 tbsp ground cumin
1.5K chestnut mushrooms , quartered
10 x 400g tin of chopped tomatoes
10 x 400g tin of kidney beans
1.5K green beans , cut into lengths OR 3 packs frozen peas


1. Fry the garlic and chilli in 1 tbsp olive oil for 2 minutes.

2. Add the cumin and mushrooms and cook for 3 minutes.

3. Add the tomatoes, kidney beans and 200ml water, stir and simmer for 10 minutes.

4. Add the green beans and cook for another 5 minutes until the sauce is thickened and veg is tender.

Serve in bowls with a dollop of crème fraîche and some crusty bread, or with rice.