Tomato, capsicum and kidney bean braise
Time to make: 25 mins
Total cost: $ 12.00 / $ 2.00 per serve
(at time of publication)
1 teaspoon olive oil
1 onion, finely diced
4 cloves garlic, sliced
2 medium-sized red capsicums, diced
1 long red chilli, finely sliced (optional)
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons paprika
2 x 400g cans chopped tomatoes
400g can kidney beans, drained, rinsed
Total fat 2g
Saturated fat 1g
Dietary fibre 5g
1 Heat oil in a large heavy-based frying pan over a medium-high heat. Add onion and cook, stirring, for 3-5 minutes or until browned. Add garlic, capsicums, chilli (if using) and spices. Cook, stirring, for 2 minutes. Add tomatoes and cook for 15 minutes.
2 Add kidney beans, stir to combine and remove from heat.
Make it gluten free: Check spices are gluten free.
Use this base recipe to make these delicious meals!
This braise freezes well and can be refrigerated for up to 6 days.
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