Red Bean and Pepper Chili

Substantial and quick vegetarian chili that's great for those cold winter evenings.

Ingredients

• 2 oz rice
• 1 red hot chili, thinly sliced
• 1/2 oz tomato puree (1 tbsp)
• 1 medium onion, thinly sliced
• 1 clove garlic, crushed
• 1 small red pepper, sliced
• 7 oz sweet corn
• 7 oz tomatoes, chopped
• 15 oz red kidney beans
• 1 1/2 oz yogurt, low fat
• 1/8 tsp olive oil spray
• 1 dash salt
• 1 dash pepper
• 1 tbsp sweet chili sauce
• 1 tsp sugar
• 3 1/2 oz 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, 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.