Fry the mince, chopped onion and garlic with a little oil in a pot until the onions are soft and the meat is brown.
Add the sliced mushrooms (or other vegetables) and fry until cooked, about 2 to 3 minutes.
Crumble in the stock cube and stir in the chopped tomatoes, tomato puree and chilli and simmer for about 20 minutes. You may need to add a little water if the mixture becomes to dry.