or a quick lunch. It was easy to make and virtually fat free (I think). It took approximately 10 minutes to throw everything together (maybe less), and with simmering, it was ready in an hour.

In a deep pot saute the following in vegetable stock:

Ingredients (use vegan versions):

  • 2 larges onions, diced
  • 1 carrot, grated
  • 1 green pepper, diced
  • 2 teaspoons cumin
  • 2 teaspoons (or more) chilli
  • 2 teaspoons minced garlic
  • I also added a taco seasoning mix


Throw in:

Igredients (use vegan versions):

  • 1 – 2 cups frozen corn
  • 1 can kidney beans, drained & rinsed
  • 1 tin tomatoes
  • 1/4 cup cracked wheat (bulger)
  • (I also threw in about 1 cup leftover rice & peas)


This made a huge amount, so we’ll no doubt be eating it for rest of week.