Vegetarian Chili

• 2 (410 g) cans red kidney beans, drained and rinsed
• 260 g canned sweetcorn, drained and rinsed
• 2 (400 g) canschopped organic tomatoes
• 1 onion, peeled and cut into large chunks
• 2 zucchini, trimmed and diced
• 100 g frozen broad beans (or lima beans)
• 1 garlic clove, peeled and chopped
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 tablespoon tamari soy sauce
• 1 tablespoon fresh basil, chopped
• 18 cup bean sprouts
• 1 large tomatoes, roughly chopped
• 1 spring onion, chopped

1. Preheat the oven to 180C.
2. Mix all the ingredients, except the spring onion and bean sprouts, together in a large bowl.
3. Transfer to a large casserole dish and bake for 35-40 minutes.
4. Remove from the oven and serve garnished with the bean sprouts and spring onion.

red kidney beans, sweetcorn, tomatoes, onion, zucchini, frozen broad beans, garlic, ground cardamom, ground cinnamon, soy sauce, fresh basil, bean sprouts, tomatoes, spring onion

Taken from www.food.com/recipe/vegetarian-chili-139845 (may not work)