This recipe is a great one to prep for work lunches or for a quick, meat-free winter weeknight meal.

Ingredients

• 1 onion, finely diced
• 1 tsp chilli powder or flakes
• 1tsp ground cumin
• 1 400g diced tomatoes
• ½ cup diced capsicum
• ¾ cup water
• 1 can of cannellini beans, drained and rinsed
• 1x 400g can of red kidney beans, drained and rinsed
• Extra virgin olive oil
• Salt and pepper to season.
• Brown rice and quinoa to serve (optional)

Method

1. Heat 2 tbs olive oil in a deep frying pan
2. Add the onion and fry until soft. Add the chilli and cumin, cook for 1 minute.
3. Add tomatoes, cannellini beans, kidney beans and water and bring to the boil, stirring.
4. Reduce heat to a simmer and cook for 15 minutes. Add more water as desired if mixture becomes too dry.
5. Serve on ½ cup brown rice and quinoa

By Caitlin Mannion, Dietitian