| 1. |
Dice the onion and 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 onions and peppers. Cook for 5 minutes, stirring occasionally, or until the onion starts to brown. Add spices and cook for a minute or until fragrant. Stir to avoid the spices sticking to the bottom of the pan. |
| 3. |
Add tomatoes, tomato paste, vegetable bouillon and 1/2 cup water. Add in the vegetable protein. If using dried mince, add an additional 1/2 cup of water to allow the mince to rehydrate. |
| 4. |
Reduce the heat to low/medium to allow it to simmer gently. Continue to cook for 20 minutes, or until the peppers are 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. |
