Tomato, capsicum and kidney bean braise

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

Total cost: $ 12.00 / $ 2.00 per serve

(at time of publication)

Ingredients

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

Instructions

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.

Nutrition Info (per serve)

Kilojoules 430kJ

Calories 103cal

Protein 6g

Total fat 2g

–Saturated fat 1g

Carbohydrates 15g

–Sugars 8g

Dietary fibre 5g

Sodium 80mg

Calcium 40mg

Iron 3mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.