Red Bean and Pepper Chili

材料

• 1 1/2 オンス yogurt, low fat
• 1 ひとふり pepper
• 1 ひとふり salt
• 0.12 杯（小さじ） olive oil spray
• 1 tbsp sweet chili sauce
• 3 1/2 オンス vegetable stock
• 1 球根 garlic, crushed
• 1 中 （直径6.5cm） onion, thinly sliced
• 1 red hot chili, thinly sliced
• 1 小 red pepper, sliced
• 7 オンス sweet corn
• 7 オンス tomatoes, chopped
• 1/2 オンス tomato puree (1 tbsp)
• 15 オンス red kidney beans
• 1 杯（小さじ） sugar
• 2 オンス rice

調理方法

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.