Chilli is such a versatile dish.  You can serve is simply with rice or on a baked potato, or use it to make tacos or enchiladas.  You can adjust the heat of the chilli by adding less or more chilli flakes.

Ingredients

(Serves 4-5)

Spices:
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp fennel seeds (optional)
1 tsp chilli flakes
1 tsp black pepper
1 tsp paprika
1 tsp salt

1 large onion, chopped
2 garlic cloves, minced
1 medium carrot, diced
1 zucchini, diced
1 red capsicum, diced
1 green capsicum, diced
4 large field mushrooms, roughly chopped
1 can red kidney beans
1 can tomatoes
2 tbsp tomato paste
½ ‘beef style’ stock cube

Directions

If you are using whole seeds then first grind all of the spices together in a pestle and mortar or spice grinder.

Fry the onion and garlic in a large saucepan until soft. 

Add the carrot, zucchini, capsicum, mushrooms and continue frying until the vegetables start to soften. 

Add the spice mixture and cook stirring for a further minute or two to allow spices to release their aroma.

Add the canned tomatoes, kidney beans, tomato paste and stock cube.

Continue cooking on a low heat (lightly simmering) for about 30 minutes. 

Check and add further seasoning if required.

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