Mexican chilli beans

Step 1

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until soft. Add capsicum and chilli powder. Cook, stirring occasionally, for 2 to 3 minutes or until capsicum is just tender.

Step 2

Add tomato paste, tomato, beans, corn and sugar. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until mixture has slightly thickened. Divide rice and bean mixture between bowls. Top with parsley and avocado. Serve.