This is rustic, hearty and delicious and very healthy.  If you dont eat soya just omit and use less liquid, there is protein in the kidney beans. Serve with tacos or brown rice.

Ingredients serves 4

one large onion, diced

a large carrot, diced

a stick of celery, diced

4 cloves of garlic, minced

a teaspoon of dried oregano

2 teaspoons of dried crushed chillies (if you like it spicy!)

vegetable oil

salt and pepper

2 tablespoons of dark soy sauce

a teaspoon of Marmite (optional)

2 tablespoons of tomato puree

60g (2 ounces) of chilled soya mince

a tablespoon of smoked paprika

a 400g (14 ounces) can of tomatoes

a 400g (14 ounces) can of kidney beans (net weight 240g or 8 and 1/2 ounces)

Method

Sweat the onion, carrot, celery and garlic on a low heat in a lidded saucepan with some vegetable oil and salt stirring occasionally

Sweat for 10 to 15 minutes or until the onion has softened

Add 2 teaspoons (or less, this is quite spicy!) of dried chillies, and the oregano

Add 100ml (3 and a 1/2 fluid ounces) of water, bring to the boil and simmer with the lid on for 10 minutes

Add the tin of tomatoes, soy sauce, tomato puree and paprika, stir and bring back to the boil.  Stir in the soya mince and drained kidney beans

Simmer until the carrot have softened, stirring occasionally and adding more water if necessary