| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 400 g can of chopped tomatoes
- 1 onion roughly chopped
- 1 celery stick roughly chopped
- 1 red pepper deseeded and sliced
- 240 g can of red kidneys
- 3 tbsp of frozen or canned sweetcorn
- 2 tsp chilli powder
- 1 tsp smoked paprika
- 1 tsp ground cinnamon
- 1 tsp tomato ketchup
- 1 tsp yeast extract
- 1 avocado peeled, stones and sliced
- 1 handful of fresh flat leaf parsley roughly chopped
- 1/2 a lime (juice)
- 1 pinch of salt
Ingredients
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Instructions
- On a medium heat pour the tinned toms into a saucepan. Roughly chop the onion and celery, deseed and slice the red pepper. Add the onion, celery and red pepper to the pan and turn the heat to high. Then add the kidney beans and sweetcorn.
- Next add the chilli powder, paprika, cinnamon, ketchup and yeast extract and cook for 10 mins stirring frequently so it doesn't stick to the pan. Peel, deseed and chop the avocado and parsley. When the vegetables have softened remove the pan from the heat.
- Serve and scatter the avocado, parsley and lime juice over the top with a pinch of salt.