Heat the vegetable oil in a large pan on a low-medium heat
Add the red onion, garlic, celery and (if using) the fresh chilli. Cook for around 5 minutes, until softened
Add the carrots and peppers, cook for a further 5 minutes
Add the vegetarian mince, stir it in and cook for a further 5 minutes
Add the passata, tomato puree, water, vegetable stock cube, smoked paprika, cumin, mixed herbs, chilli powder (if using) and sugar. Stir everything together and bring to a gentle simmer. Simmer for 15 minutes
Add the drained red kidney beans and stir in. Cook for around 5 minutes, until the beans have warmed through
Add salt to taste
Serve immediately with boiled rice, nachos, sour cream, guacamole... you decide!
Allow leftovers to cool completely. Store in the fridge for 2-3 days or the freezer for up to 3 months