Easy to make and also great the next day reheated. I've used the guacamole and sour cream for other meals too so make sure you put any leftovers in a sealed container in the fridge as they last quite well.
Add 1-2 tbs olive oil to a medium pot on medium heat. Peel and dice the onion or leek, carrot, celery and capsicum then add to the pot and cook for 3-5 minutes, stirring occasionally.
Add the tomatoes, garlic, seasoning, cumin and cinnamon then stir for another minute or two until the tomatoes soften and start to break down.
Add the tomato paste stirring it through as it cooks, this will take about 2 minutes.
Add the peeled and diced sweet potato, eggplant and zucchini with the rinsed and drained kidney beans and corn, stir to combine then turn the heat to low and let simmer for 40 minutes. The longer is simmers on a very low heat the better the flavor becomes. Serve with guacamole and vegan sour cream – recipes at my blog.