Spices (Dried Onion, Cumin (13%), Chilli Pepper, Dried Garlic, Coriander Seed (10%), Smoked Paprika, Chipotle Chilli Pepper Powder (4%)), Dried Red Bell Peppers, Sea Salt, Natural Flavouring, Cocoa Powder, Oregano
1 onion, diced
1 courgette, diced or grated
1 pepper, diced
1 tbs tomato purée
400g tin chopped tomatoes
400g tin kidney beans, drained How Spicy? Medium.
1. Heat 1 tbs oil and fry onion for 45 mins, until softened. Stir in courgette, pepper and seasoning and fry tor a further few mins.
2. Squeeze in tomato puree and stir in tomatoes, kidney beans and 125ml (4fl oz) water.
3. Bring to a simmer, cook for 15-20 mins, until nice and thick, stirring occasionally.
Feeling Inspired? Top with avocado, lime wedges and a fresh tomato and red onion salsa spiced with Schwartz Crushed Chillies.
Store in a cool, dry place out of direct sunlight.
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