Healthy Mexican-Style Bean & Veggie Extravaganza
1 tablespoon olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
1-2 Thai red chilies (or other type of small, hot chili), finely chopped
1 x 800g / 24 ounce can whole peeled tomatoes
1 (generous) tablespoon tomato paste
1/2 cup of vegetable stock
1 green capsicum (bell pepper), seeded & coarsely chopped
1 cup button mushrooms, quartered
1 x 310g / 9 ounce can corn kernels, drained & rinsed
1 x 425g / 14 ounce can red kidney beans, drained & rinsed
juice of 1/2 lime
1/2 cup fresh coriander, chopped
I converted the measurements into ounces as best I could. I’m not sure what sizes canned vegetables generally come in America, but you can use the weights as a rough guide. Don’t worry about being too exact, this is very much a “chuck in whatever you like” kinda recipe. Also I think the only thing we call a different name in Australia is “capsicums” which I believe you call “bell peppers”?
Heat olive oil in a pot. Gently fry red onion, garlic, cumin and chilies until the onion is soft (about 5 minutes). Don’t let it burn!
Add canned tomatoes, tomato paste, veggie stock, capsicum (or pepper) and mushrooms. Bring to the boil then let simmer for about 10 minutes.
Add corn kernels and kidney beans. Simmer a further 10 to 20 minutes, until vegetables are cooked.
Remove from heat. Stir through lime juice and coriander until coriander is just wilted.
Serve with guacamole & lettuce. Can be used for tacos, nachos or rice.