On cold wintry nights, if you are yearning for a hearty, spicy and warming casserole that is vegetarian, then this one is for you. You can serve over corn chips and make vegetarian nachos or other optional toppings are pickled jalapenos, crème fraiche, sour cream, coriander leaves, avocado or guacamole and hot sauce. The dish is relatively easy to make and using tinned beans halves the cooking time.
I used a combination of borlotti beans, red kidney beans and black beans. Any combination of dark coloured beans would work well.
100g onions, finely diced
2-3 sticks celery, finely diced
200g carrots diced into a small cube
200g orange kumara or sweet potato, peeled and diced into a small cube
200g mushrooms, sliced or quartered