Vegetarian Chilli

This recipe features red kidney beans which are high in soluable fibre, help lower cholesterol, stabalize blood sugar levels and provide a steady, slow-burning form of energy. Even with the addition of 2tbs of light sour cream and 20g of light cheese, this recipe is low fat.

Ingredients

• 1 cans red kidney beans, drained and rinsed
• 1 can diced tomato
• 1 large onion, diced
• 1 pkt taco seasoning mix – reduced salt
• ¼ cup water
• 1 tsp. olive oil
• 2 tbsp. light sour cream
• 1 tbsp. reduced fat cheese, grated
• Drizzle Sweet Chilli Sauce
• 1 spring onion sliced

Method

1. In a pot heat olive oil then put onions on med heat stirring until softened. This should take around 10 mins.
2. Once onions are softened add the red kidney beans and taco seasoning mix stirring for 1 min.  Then add the diced tomatoes and water, stir so all combined.
3. Turn down heat to a simmer, occasionally stirring so the bottom doesn’t burn.  Keep simmering for around 15 mins, add more water if needed (should be saucey).
4. Serve in bowl with a teaspoon of Bulla sour cream, spring onions, drizzle sweet chilli sauce and pinch of cheese if you like.