This chilli, is very soupy and also almost like a casserole! So, you really could have it as either. I found this recipe whilst looking for something different for lunch. Of course, I always adapt and came up with something quite spicy and just the right treat for an empty stomach. This keeps me going all day and is great for those watching the calorie intake!

Serves:

• at least 6 cups

Ingredients:

• 1 can corn
• 1 can chickpeas, keep water
• 1 can kidney beans, keep water
• 1/3 bottle jalapenos
• 1 red and 1 green pepper/capsicum
• 1 can Sanitarium vegetarian casserole mince
• 3/4 packet taco seasoning
• 1 can tomatos peeled and diced
• 1.5 stalks celery sliced thinly
• 3 cloves garlic sliced thinly
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons dried oregano
• pinch salt
• pinch pepper
• (optional) chilli

Instructions:

1. Place the olive oil in the pan and saute the onions.
2. Add the bay leaves, cumin, oregano, and salt.
3. Add the celery, peppers, and jalapenos and heat till cooked.
4. Add all other ingredients, stirring to mix.
5. Simmer for at least 45 minutes.
6. Serve with toasty bread!