Tomato, capsicum and kidney bean braise

Author: Sprout

Photographer: Mark O'Meara

This one pot meal is super tasty and freezes well, so make an extra batch to keep on hand for those busy mid-week meals!

Serves: 6 (makes 6 cups)

Time to make: 25 mins

Ingredients

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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 coriandercilantroX
2 teaspoons paprika
2 x 400g cans chopped tomatoes
400g can kidney beans, drained, rinsed

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Instructions

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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.

Variations

Make it gluten free: Check spices are gluten free.

Recipe ideas

Use this base recipe to make these delicious meals!

Kidney bean tacos
Couscous chilli con carne
Baked eggs

HFG tip

This braise freezes well and can be refrigerated for up to 6 days.

Nutrition Info (per serve)

Calories 103 cal

Kilojoules 430 kJ

Protein 6 g

Total fat 2 g

Saturated fat 1 g

Carbohydrates 15 g

Sugar 8 g

Dietary fibre 5 g

Sodium 80 mg

Calcium 40 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.