400 g tinned kidney beans 450 g tinned tomatoes, chopped 2 sticks celery 2 courgettes 2 carrots,diced 1 onion diced 1 green pepper 1 red pepper 2 cloves garlic, crushed 2 fresh chillies (chopped deseeded) 1 tsp basil 1 tsp cumin 1 tsp cayenne pepper 2 tsp olive oil 2 tsp tomato puree
Fry the onions, celery and basil in oil for two minutes
Add the vegetables, spices and tomatoes and simmer for 40 minutes.
Add the tomato puree and kidney beans and cook for a further 10 minutes.
Serve with steamed rice and a mixed crisp leaf salad.
The Wyman chilli feeds four.