Name: Veg chilli with pitta dippers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: Low-calorie cooking spray; 1 red chilli, deseeded and finely chopped (or 2 if you like a lot of heat); 1 large onion, roughly chopped; 2 large garlic cloves, crushed; 2 large peppers (red and orange), deseeded and cut into chunks; 2 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp paprika; 400g can chopped tomatoes with chilli and garlic; 500g passata with herbs; 3 x 400g cans mixed beans in chilli sauce; 100g plain unsweetened soya yogurt with added calcium; 4 x 60g wholemeal pitta breads, toasted and sliced into triangles; Lime wedges, to serve; Tex-Mex salad, to serve (ours had lettuce, red peppers, celery and griddled sweetcorn)

7 Syns per serving

This recipe will take you 40 minutes

Serves 4

Deduct 7 Syns if using Pitta Bread wholemeal as a Healthy Extra ‘b’ choice.

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