Ingredients
- 1 teaspoon olive oil
- 1 medium brown onion, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chilli powder (optional)
- 1 medium red capsicum, diced
- 1 medium green capsicum, diced
- 1 x 420g can no added salt corn kernels, drained
- 1 x 400g can no added salt diced tomatoes
- 1 x 400g tin 4 bean mix, rinsed and drained
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
Method
- Heat oil in a large frying pan over medium heat. Add onion and cook, stirring for 2-3 minutes or until onion is tender
- Add spices and cook for 1 minute or until fragrant
- Add all other remaining ingredients and bring to the boil
- Reduce heat and simmer for 20 minutes or until capsicum is tender
- Sauce can be used straight away or frozen in small portions for later use.
Recipe options – Amber
- Nachos made with unsalted corn chips
- Dipping sauce with unsalted corn chips
Recipe options – Green
- Nachos made with toasted tortilla chips
- As a topping for stuffed potatoes with a sprinkle of reduced fat cheese
- Dipping sauce with vege sticks
- Pizza sauce on bread base