Vegetable Chilli (Quick Version) from Kate's Cookery Site

http://www.ox.compsoc.org.uk/~kake/cookery/recipes/veg-chilli.html

1 tsp olive oil 
     1 large onion 
     1 x 400g (16oz) can tomatoes 
     2 tsp paprika 
     1 tsp ground cumin 
     chilli powder or chilli sauce to taste - maybe 1-2 tsp if using mild 
     1 stock cube, or 1 tsp stock powder 
     150g (6 oz) mushrooms - about 5 or 6 medium ones 
     1 medium courgette (zucchini) - about 200g (7oz) 
     1 red or green sweet bell pepper 
     1 can red kidney beans - 425g (16 oz) 
     soy sauce to taste - maybe about 1 tsp 

1. Halve the onion and slice into thin half-moons. Heat the olive oil in a 
large pan and saute the onions until browned.

2. Add the tomatoes, paprika, cumin, chilli to taste and the crumbled 
stock cube. Mash well with a potato masher then simmer for 5 minutes t
o break the tomatoes down into a sauce.

3. Meanwhile, slice the mushrooms and courgette, halving them first 
if they are large, and chop the pepper. Add to the tomato mixture and mix well.

4. Drain the kidney beans and rinse them well. Add to the pan and stir well. 
Season to taste with soy sauce, then cover and cook for 15 minutes or until 
your rice is ready and the vegetables are tender.