345 calories £2.80 10 minutes plus 1 hour stew time
This is a favourite of mine, it always goes down great and it can be made in large batches then frozen or enjoyed with friends. This meal will make around 3 servings, depending on how big you like your portions. Serves 3
All you need is
1 tbsp balsamic vinegar
1 tbsp chilli powder
1 tbsp garlic powder
1 tbsp mixed herbs
244g kidney beans
140g sweet corn
2 tbsp low fat yogurt
1/2 red pepper
2 handfuls kale
Salt and pepper
To make it just
Bring a saucepan of water to the boil, chop the carrots into slices and place in the boiling water.
In a sieve drain the lentils, kidney beans and sweet corn then place into a large pan.
Chop the mushrooms, red pepper and shallots and place into the saucepan.
Top with kale and then add passata and heat.
Mix uni the pot garlic, chilli powder, balsamic vinegar, mixed herbs, low fat yogurt, salt and pepper, combine well and leave to cook for at least an hour for the flavours to infuse on a low heat.
The reviews are in
A tasty vegetarian twist on a meaty classic. Chilli is always a favourite especially as we get into the winter but why should only meat lovers enjoy it?
This chilli doesn’t taste like it misses the meat due to the large amount of pulses and beans in the dish it’s sure to fill you up.
Overall, a new family favourite.
Where to buy
|Low fat yogurt||£0.45||£0.45||£0.50|