1 cauliflower cut into small florets
1 red or green pepper
1 tin tomatoes
1 tin kidney beans
1 chopped red chilli and/or 1 tsp hot chilli powder
200 ml (7 fl oz) vegetable stock
Salt and pepper
1) Chop the onion and pepper, slice the courgette and cut the cauliflower into small florets
2) Heat oil or margarine and add the onion and chilli powder. Cook over a medium heat for about 5 minutes until softened. Add the other ingredients and simmer for 20 minutes.
3) This is good served with taco shells or tortillas, rice, salad and guacamole.