VEGETABLE & BLACK BEAN CHILLI

SERVES 4 CALORIES PER SERVING 336 PREP TIME 10 minutes COOK TIME 40

minutes

● 2tbsp extra-virgin olive oil

● 2 onions, diced

● 2 garlic cloves, peeled and minced

● 4 celery sticks, thinly sliced

● 2 courgettes, (approx. 300g) chopped into small pieces

● 2 red peppers, chopped into small pieces

● 2tsp dried chilli flakes

● 2tsp ground cumin

● 2 x 400g tins of black beans, drained and rinsed

● 2 x 400g tins of chopped tomatoes

● 200g plain full-fat Greek yoghurt

● 1tsp ground sweet paprika

● Sea salt

● Fresh parsley, to taste

Pour the oil into a large pot and place over a medium heat. Add the onion and garlic and sauté, stirring occasionally, for 5 minutes, until softened.

Add the celery, courgette and red pepper. Cook for another 5 minutes, until the vegetables are soft. Add the chilli flakes, cumin, black beans and tomatoes (with the juices). Bring the mixture to a boil then turn the heat to low, cover, and simmer for 30 minutes, stirring occasionally. You may need to add some water if the mixture thickens too quickly or starts to catch. Meanwhile, stir together the

Greek yoghurt, paprika and a pinch of sea salt in a mixing bowl. Store half in the fridge for later.

Distribute half of the vegetable chilli between two bowls, and top with some fresh parsley. Top with the remaining Greek yoghurt and serve.

The remaining half of the chilli can be stored in a lidded container in the fridge. When ready to serve your leftovers, gently re-heat the chilli on the stove or in the microwave until piping hot, and serve between two bowls, topped with any remaining yoghurt and parsley.