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Red Bean and Pepper Chili
Substantial and quick vegetarian chili that's great for those cold winter evenings.
1 1/2 oz yogurt, low fat
1 dash pepper
1 dash salt
0.12 tsp olive oil spray
3 1/2 oz vegetable stock
1 tbsp sweet chili sauce
7 oz sweet corn
1 clove garlic, crushed
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> 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
Spray a non-stick saucepan lightly with oil and when hot, tip in the onion, garlic and pepper.
Cover and cook over medium heat for about 5 minutes, stirring occasionally, until softened and just beginning to turn golden brown.
Stir in the beans, sweet corn (no need to drain), tomatoes, stock, chili sauce, tomato puree and sugar.
Bring just to the boil, cover and simmer gently for about 5 minutes, stirring occasionally.
Top with a spoonful of yogurt and red chili (optional).
Serve with the boiled rice.
in 1 serving of Red Bean and Pepper Chili.
, 73% carbs, 18% protein.
Calorie Counter 100% Free
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