Red Bean and Pepper Chili

Ingrédients

• 1 1/2 oz yogurt, low fat
• 1 pincée pepper
• 1 pincée salt
• 0,12 cuillère à café olive oil spray
• 1 tbsp sweet chili sauce
• 3 1/2 oz vegetable stock
• 1 gousse garlic, crushed
• 1 moyenne onion, thinly sliced
• 1 red hot chili, thinly sliced
• 1 petit red pepper, sliced
• 7 oz sweet corn
• 7 oz tomatoes, chopped
• 1/2 oz tomato puree (1 tbsp)
• 15 oz red kidney beans
• 1 cuillère à café sugar
• 2 oz rice

Directives

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.