VEGGIE CHILLI CON CARNE

SERVES 4 READY IN ABOUT 60 MINUTES ★ Spray a large, nonstick, lidded frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and stir-fry for 7-8 minutes, or until soft. Stir in the garlic and cook for a further minute. Add the cumin, cinnamon, chipotle paste, cherry tomatoes and tomato purée. Season, bring to the boil, then cover and simmer for 15-20 minutes.

Stir the mushrooms, lentils and kidney beans in sauce into the tomato mixture, then continue to simmer, uncovered, for 15 minutes. Meanwhile, cook the rice according to the pack instructions, then drain. Swirl the fromage frais through the chilli, sprinkle with paprika and scatter over the coriander. Divide the rice and chilli between 4 bowls and serve with the lime wedges.