Image by Mark O'meara
Ingredients (13)
- 2 tsp olive oil
- 1 medium red onion, finely chopped
- 2 garlic cloves, crushed
- 1 large red capsicum, finely chopped
- 2 tsp Mexican chilli powder
- 2 tbsp no added salt tomato paste
- 2 x 400g cans diced tomatoes
- 2 x 400g cans no added salt red kidney beans, drained, rinsed
- 125g can corn kernels, drained, rinsed
- 1 tsp caster sugar
- 2 tbsp finely chopped fresh flat-leaf parsley leaves
- Steamed Basmati rice, to serve
- Avocado slices, to serve
Method
- Step 1 Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until soft. Add capsicum and chilli powder. Cook, stirring occasionally, for 2 to 3 minutes or until capsicum is just tender.
- Step 2 Add tomato paste, tomato, beans, corn and sugar. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until mixture has slightly thickened. Divide rice and bean mixture between bowls. Top with parsley and avocado. Serve.