Hearty Red Bean Chilli Dish

Ingredients

·         2 tbsp. olive oil

·         2 onions; chopped

·         2 cloves garlic; crushed

·         2 fresh red chillies; chopped

·         ½ tsp. ground cumin

·         1 tsp. ground coriander

·         1 tsp. dried oregano

·         2 x 440 g canned tomatoes; un-drained and mashed

·         500 g canned red kidney beans; rinsed and drained

·         315 g canned sweet corn kernels; drained

·         4 tbsp. fresh parsley; chopped

·         6 tbsp. natural yoghurt

·         6 tbsp. grated cheese

Preparation

1.       Heat oil in a saucepan over medium heat; add onions and garlic; reduce heat to low and cook for 10-15 minutes or until onions are soft and golden. Stir occasionally. Add chillies, cumin, coriander and oregano and cook for 2-3 minutes longer – stir frequently.

2.       Stir in tomatoes and beans and bring to the boil over a medium heat and stir occasionally. Stir in sweet corn and half of the parsley and cook for 3-4 minutes.

3.       To serve, ladle into deep bowls; top each serving with a spoonful of yoghurt and sprinkle with cheese and remaining parsley.

Serves 4 

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