Ingredients
15ml/1tbsp olive oil
1 large onion, chopped
2 cloves of garlic, crushed
1 green pepper, roughly chopped
200g pack button mushrooms, halved
15ml/1tbsp ground paprika
10ml/2tsp ground cumin
5ml/1tsp chilli powder (more if liked)
1 (400g) can chopped tomatoes
15ml/1tbsp tomato puree
1 (400g) can red kidney beans, drained and rinsed
a pinch of sugar
salt and ground black pepper
brown rice to serve
Method
Heat the oil and sauté the onion for 3 mins until soft. Add the garlic, pepper and mushrooms and sauté for a further 3 mins until the mushrooms are tinged brown. Add the spices and cook, stirring for 30 secs.
Add the tomatoes, puree, beans and sugar, then bring to the boil. Season to taste, turn down to simmer and cook gently for 20 mins or until thickened and reduced. Serve hot with a 45-60ml/3-4tbsp brown rice.