1 tbsp Sunflower Oil
1 Onion - chopped
1-2 Peppers (any colour) - chopped
1 fat clove Garlic - chopped
1½ tsp Hot Chilli Powder
400g Vegetarian Mince
1 tbsp Flour
400g Chopped Tomatoes
300ml (½ pint) Vegetable Stock
400g Kidney Beans - drained
1 tbsp Smooth Peanut Butter (optional)*
* This doesn’t make the finished dish taste of peanut butter, it just improves the flavour and consistency of the sauce.


  1. Heat the oil in a large pan and fry the onion until soft.
  2. Add the peppers, garlic, chilli powder and mince and cook for 5 minutes, stirring to prevent it sticking.
  3. Stir in the flour and cook for 1 minute.
  4. Stir in the tin of tomatoes and stock and leave to simmer, covered, for 20 minutes.
  5. Add the tin of kidney beans and simmer, covered, for a further 10 minutes.
  6. Stir in the peanut butter 5 minutes before the end of the cooking time, if using.
  7. Season with a little salt if desired and leave to stand for 10 minutes if time allows to let the flavours develop.
  8. Serve with rice, jacket potatoes or in wraps.