Vegetarian spicy beans with chilli

This vegetarian sauce is an absolute winner when it comes to versatile dinner or lunch options. It can be enjoyed on it’s own, with rice or pasta or as a substitute for minced meat in meals such as burritos or nachos. With such an incredible mixture of herbs and spices, this dish sure does come with a bit of a kick, so make sure you can handle your spice before digging in!

Ingredients

• 1 brown onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 teaspoons ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried basil leaves
• 1-2 teaspoons dried chilli flakes
• 2 red capsicums, halved, deseeded, cut into 1cm pieces
• 2 celery sticks, trimmed, cut into 1cm pieces
• 1 carrot, peeled, cut into 1cm pieces
• 700ml passata (tomato pasta sauce)
• 2 x 400g cans cannellini beans, rinsed, drained
• 400g can corn kernels, rinsed, drained
• Parsley, for garnish

Method

1. Heat oil in large saucepan over medium heat. Add onion, garlic, turmeric, coriander, cumin, basil and chilli. Cook and stir for 2 minutes or until onion is tender. Add capsicum, celery and carrot. Cook for 2-3 minutes. Stir occasionally.
2. Pour in passata. Increase heat to medium-high. Bring mixture to a simmer. Reduce heat to medium-low. Cover. Cook for 20 minutes. Stir occasionally. Make sure mixture has thickened. Stir in beans and corn. Cook for 5 minutes or until completely heated through. Season with salt and pepper. Garnish with parsley. Serve hot.