Sauté onion, mushrooms, garlic till golden on medium heat.
Add cumin, coriander and oregano and saute for a minute.
Add carrots, cooked kidney beans with 1 cup of the bean water, soya sauce and green pepper.
Cook till vegetables are tender.
Add tomatoes, cayenne pepper, and paprika.
Cook on medium heat until thick like consistency of gravy, adding more water if necessary.
* Cayenne is easier on the digestive system then chili and there is lots of literature saying it is very good for one’s health. But you could use Chili powder or fresh chopped chilies. I actually make this without any pepper as that is my preference but when I put the recipe together I new that the people I was making it for would have been very disappointed had there been no heat in the Chili! Use as much as you like.
I am the head chef at Real Food for Life and author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.