Preparation time: 10 minutes
Cooking time: 25-30 minutes
Ingredients
10ml/2 tsp olive oil
½ large onion, chopped
1 cloves of garlic, crushed
½ green pepper, roughly chopped
200g white button mushrooms, halved
10ml/2 tsp ground paprika
5ml/1 tsp ground cumin
2.5ml/½ tsp chilli powder (more if liked)
200g canned chopped tomatoes
10ml/2 tsp tomato puree
200g canned red kidney beans, drained and rinsed
a pinch of sugar
salt and ground black pepper
brown rice to serve
Method
- Heat the oil and sauté the onion for 3 minutes until soft. Add the garlic, pepper and mushrooms and sauté for a further 3 minutes until the mushrooms are tinged brown. Add the spices and cook, stirring for 30 seconds.
- Add the tomatoes, puree, beans and sugar, then bring to the boil. Season to taste, turn down to simmer and cook gently for 20 minutes or until thickened and reduced.
- Serve hot with a 1 cup of cooked brown rice per portion.
Nutrition info
Meal Energy (kJ) 1764
Protein (g) 15.3
Fat (g) 7.0
Saturated Fat (g) 1.06
Carbohydrate (g) 58.9
Fibre (g)14.3
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