Red Bean and Pepper Chili II

A hearty chili that you can top with a spoonful of natural yogurt.

Ingredients

• 1 medium onion, thinly sliced
• 1 clove garlic, crushed
• 1 medium red pepper, sliced
• 1 cup sweet corn
• 0.67 cup tomatoes, chopped
• 1 oz tomato puree (1 tbsp)
• 1 cup red kidney beans, drained
• 1/8 tsp olive oil (2 sprays)
• 1 dash salt
• 1 dash black pepper
• 1/3 tbsp sweet chili sauce
• 1 tsp sugar
• 1/2 cup vegetable stock

Directions

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, sweetcorn (no need to drain it), 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. Serve with bread or rice.