| 1. |
Dice the onion and red pepper. Rinse and drain the kidney beans and black beans and set aside. |
| 2. |
Heat oil in a large saucepan over medium-high heat. Add onion and red pepper. Cook, stirring occasionally, for 5 minutes or until onion starts to brown. Add spices and cook for 1 minute or until fragrant. Stir to avoid the spices sticking to the bottom of the pan. |
| 3. |
Add crushed tomatoes, tomato puree, stock cube, 1/2 cup water, and the kidney beans. Add in the vegetarian mince. If using dried mince, add an additional 1/2 cup of water to allow the mince to rehydrate. |
| 4. |
Reduce heat to low/medium and allow it to simmer gently. Continue to cook for 20 minutes, or until the red pepper is cooked through and the tomatoes are rich and reduced. |
| 5. |
Serve. To freeze, allow dish to cool completely and divide into containers and store frozen for up to 3 months. Defrost in the fridge and reheat until steaming hot. |
