Red Bean and Pepper Chili

Składniki

• 1 1/2 uncja yogurt, low fat
• 1 szczypta pepper
• 1 szczypta salt
• 0,12 łyżeczka olive oil spray
• 1 tbsp sweet chili sauce
• 3 1/2 uncja vegetable stock
• 1 ząbek garlic, crushed
• 1 średnia onion, thinly sliced
• 1 red hot chili, thinly sliced
• 1 mała red pepper, sliced
• 7 uncja sweet corn
• 7 uncja tomatoes, chopped
• 1/2 uncja tomato puree (1 tbsp)
• 15 uncja red kidney beans
• 1 łyżeczka sugar
• 2 uncja rice

Wskazówki

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