Spicy bean Mexican mix

Heat oil in a large pan over medium-high heat. Cook onion and garlic,
stirring for 5 minutes or until softened.

Add cumin, coriander, and red chilli, and cook for further 2 minutes or
until fragrant.

Add carrot, zucchini, capsicums, kidney beans, tomatoes and tomato paste.
Cook over low heat for 15 minutes or until mixture slightly thickens.

Stir through coriander before serving.

If freezing, allow to cool. Freeze in an airtight container.