Vegetarian chilli

2 tablespoon vegetable oil

2 onions cut into eighths

3 cloves garlic, crushed

2 carrots, sliced

1 red pepper, chopped

1 green pepper chopped

250 g pumpkin, diced

2 teaspoons chilli paste

1 teaspoons dried oregano

2 teaspoons ground cumin

4 tomatoes, cut into eighths

3 tablespoons tomato paste

½ cup tomato sauce

2 tablespoon Worcestershire sauce

2 cups vegetable stock or water

2 X 440 g canned red kidney beans, drained and rinsed

250 g green beans, cut into 2.5 cm lengths

25 0 g baby squash, quartered

4 zucchini (courgettes), sliced

Freshly ground black pepper

2 avocados, halved, stoned and peeled

1 tablespoon lemon juice

1 cup sour cream or yoghurt

Heat oil in a large saucepan, add onions and garlic and coo or 5 minutes until onions are soft. Add carrots, red and green pepper and pumpkin and cook for 5 minutes longer. Stir in chilli paste, oregano, cumin, tomatoes, tomato puree, tomato sauce, stock, red kidney beans and bring to boil. Reduce heat, cover and simmer for 2 5 minutes until vegetables are almost tender. Add green bean, squash and zucchini and cook for 10 minutes longer until all vegetables are tender. Season to taste with black pepper. Place avocados, lemon juice and black pepper to taste in a bowl and mash. Serve avocado mixture and sour cream with the dish.