This plant-based chilli is made in one large ovenproof dish - nice and easy. Once the veggies are chopped, it's just a case of adding all the elements to the dish and letting the oven work its magic. Take that time to make a little guacamole, a side salad or tomato salsa - or just relax!

Serves 4

Ingredients:

2 onions peeled and chopped

1 red pepper diced

2 garlic cloves, whole

1 aubergine, 1 inch cubes

2 carrots, diced

200g mushrooms, quartered

1 tbsp olive oil

1 tsp paprika

1 tsp smoked paprika

1/2 tsp cumin

1 tsp chilli powder

2 tbsp tomato puree

1 tin of kidney beans

1 tin of chickpeas

2 tins of chopped tomatoes

Seasoning

Method:

1. Preheat the oven to 180 degrees

2. Place the onions, peppers, garlic, carrot and aubergine in a large ovenproof dish

3. Sprinkle over the spices, seasoning and olive oil and toast to coat

4. Pop in the oven for 25 minutes

5. After 25 mins, squeeze the roasted garlic from its skin. Add the mushrooms, tomato puree, kidney beans, chickpeas and chopped tomatoes and mix

6. Pop back in the oven for another 15 minutes until everything is cooked.

7. Serve with brown rice or quinoa, sprinkled with coriander and your favourite accompaniments