Vegetable chilli
Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add 1 large chopped onion and stir-fry until soft. Stir in 3 crushed garlic cloves and cook for 1 minute, then add 1tbsp ground cumin, 1tsp ground cinnamon, 1-2tsp chipotle chilli flakes, 2 x 400g cans cherry tomatoes and 2tbsp tomato purée. Bring to the boil, then cover and simmer over a low heat for 15 minutes. Uncover and stir in 200g quartered mushrooms, 2 x drained 400g cans green lentils and a 400g can red kidney beans in chilli sauce, and simmer for another 15 minutes. Season to taste and divide between bowls with lime wedges and prepared plain cauliflower rice.
Mix fat-free natural Greek yogurt with a little water and drizzle on top, and add a sprinkling of paprika and chopped fresh coriander.