Here, mixed beans, fiery red chilli and plenty of freshly chopped coriander are simmer in a tomato sauce to make a delicious vegetarian chilli. Always a popular dish, chilli can be served with a variety of accompaniments – choose from baked potatoes, baked rice, crusty bread or tortillas. Garnish with slices of tomato, chopped celery or sweet (bell) pepper and top with natural (plain) yogurt.
400g/14oz jar tomato and herb sauce
800g/ 14oz cans mixed beans, drained and rinsed
1 fresh red chilli
Large handful of fresh coriander (cilantro)
1. Pour the tomato sauce and mixed beans into a pan. Seed and thinly slice the chilli, then add it to the pan. Reserve a little of the coriander, chop the remainder and add it to the pan.
2. Bring the mixture to the boil, reduce the heat, cover and simmer gently for 10 minutes. Stir the mixture occasionally and add a dash of water if the sauce starts to dry out.
3. Ladle the chilli into warmed individual serving bowls and top with a spoonful of yogurt to serve.