Red Bean and Pepper Chili

Ingredients

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

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.