Vegetarian Chilli with Brown Rice
Heat the olive oil in a medium pot over medium heat. Add the onion, garlic,
chilli powder, and cumin and cook until the onion is softened, about 7 minutes.
Add the pepper, beans, and tomatoes and cook until the pepper is soft. Serve
over the rice, topped with the yoghurt.
SERVES 1
1 tablespoon olive oil
120 g chopped onion
1 teaspoon minced garlic
1 ½ teaspoons chilli powder
1 teaspoon ground cumin
1 medium red pepper, chopped
1 (425-g) can kidney beans, rinsed and drained
1 (425-g) can diced tomatoes
200 g cooked brown rice
2 tablespoons plain 2% Greek yoghurt