Red Bean and Pepper Chili

Ingredients

• 1 1/2 oz yogurt, low fatNutrition
• 1 dash pepperNutrition
• 1 dash saltNutrition
• 0.12 tsp olive oil sprayNutrition
• 1 tbsp sweet chili sauceNutrition
• 3 1/2 oz vegetable stockNutrition
• 1 clove garlic, crushedNutrition
• 1 medium onion, thinly slicedNutrition
• 1 red hot chili, thinly slicedNutrition
• 1 small red pepper, slicedNutrition
• 7 oz sweet cornNutrition
• 7 oz tomatoes, choppedNutrition
• 15 oz red kidney beansNutrition
• 1/2 oz tomato puree (1 tbsp)Nutrition
• 1 tsp sugarNutrition
• 2 oz riceNutrition

Directions

1. 1Spray a non-stick saucepan lightly with oil and when hot, tip in the onion, garlic and pepper.
2. 2Cover and cook over medium heat for about 5 minutes, stirring occasionally, until softened and just beginning to turn golden brown.
3. 3Stir in the beans, sweet corn (no need to drain), tomatoes, stock, chili sauce, tomato puree and sugar.
4. 4Bring just to the boil, cover and simmer gently for about 5 minutes, stirring occasionally.
5. 5Top with a spoonful of yogurt and red chili (optional).
6. 6Serve with the boiled rice.

Nutrition per serving

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