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Spicy bean Mexican mix

20 minutes (10 minutes)
Serves 4
    2 tablespoons olive oil
  • 1 brown onion finely chopped
  • 2 garlic cloves crushed
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 small red chilli, seeds removed, finely chopped
  • 1 carrot, peeled, grated
  • 1 zucchini grated
  • 1 red capsicum, halved, seeded, thinly sliced lengthways
  • 1 green capsicum, halved, seeded, thinly sliced lengthways
  • 600g no-added-salt red kidney beans, rinsed and drained
  • 5 tomatoes roughly chopped
  • 1 tablespoon tomato paste
  • 1/2 bunch coriander, finely chopped
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.

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