Heat 1tbsp vegetable oil in a large pan over a medium heat then add the diced onions. Fry gently until they begin to soften but not colour. Once the onions are soft, add the garlic and diced chilli. Continue to fry together until the onions start to colour.
While the onions are frying, roughly slice the mushrooms and chop the pepper into squares. Then add to the pan and continue to fry until the onions are golden brown.
Add the frozen veggie mince and cook and stir until the mince is defrosted. Remove from the heat and add the ground black and white pepper, Worcestershire sauce, paprika, chilli powder and cayenne pepper. Stir well and return to a low heat.
Add the tinned tomatoes, kidney beans and tomato puree. Keep stirring and bring to a gentle simmer. Leave simmering for an hour then turn the heat off.
If possible, leave for 24 hours to allow chilli to 'mature' (not essential). Add splash of vegetable stock if it starts to look a little dry. Add splash of vodka (optional).
Heat through and serve with rice, garlic bread or salad. Chilli can be made as hot or as mild as desired.
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