Written by Caitlin Scane

6 Jul 2020

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


  • 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)


  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

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