This was the veggie option for the party. I made it in the slow cooker so that I could throw it together and leave it and then serve from the slow cooker and it would still be hot. It could easily become non-veggie by using minced beef instead of veggie mince but brown it in a frying pan first then proceed as below. Essentially this is just my chilli con carne recipe done a bit differently.
Serves 8
500g veggie mince
2 onions, chopped
2x400g tins chopped tomatoes
2x400g tins red kidney beans, drained and rinsed
3 tbsp tomato puree
3 cloves garlic, crushed
2 tbsp chilli powder
2 tbsp bisto granules made up with 200ml water
1 tbsp sugar
– Basically throw everything but the kidney beans into the slow cooker.
– Give it a stir to mix it up well.
– Add the beans and stir gently.
– Put the lid on and cook in the slow cooker for 8 hours on low.
Anna in the kitchen 
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