1. Peel and chop onion; finely chop garlic and chillies; peel and dice potato and carrots into 1 cm cubes; chop celery and mushrooms into small chunks; deseed and chop pepper
2. Heat oil in a large saucepan
3. Add onion and garlic and fry gently for 3-4 minutes until soft
4. Stir in potatoes and carrots and cook for 3-4 minutes
5. Add the celery, mushrooms, peppers, tinned tomatoes, tomato puree, cumin and chilli powder
6. Crumble in the stock cube if using, season with black pepper and add 1 cup of water. Bring to the boil and simmer for 20 minutes, stirring occasionally
7. Drain and rinse the tin of kidney beans and stir into the pan and simmer for a further 10 minutes, stirring occasionally
8. Meanwhile make the guacamole: halve the avocado, remove the stone and scoop out the flesh using a teaspoon. Using a fork mash the avocado flesh with lemon/lime juice, finely chopped tomatoes and finely chopped chillies until a smooth pulp
9. Warm the tortilla wraps according to packet instructions
10. Place a large spoonful of chilli on the wrap, add a teaspoon of soured cream and/or guacamole and roll into a wrap

Other information…
Serve with a fresh mixed salad including lettuce, tomatoes, cucumber, celery and peppers. Add an extra tin of beans of your choice to stretch the meal further. This is a cheap and tasty one-pot meal that can also be served with boiled rice or as a jacket potato filling.

Nutritional information
This is a balanced meal as plenty of vegetables and salad ingredients can be included. Beans can also contribute towards the five a day. For a non-vegetarian alternative add lean minced meat when frying the onions and garlic instead of using kidney beans but keep the vegetables in the recipe!