Red bean chilli mug with yogurt

Ingredients

For 1 serving

• Cooked red kidney beans180 g
• Tomato passata110 g
• Onion20 g
• Taco seasoningto taste
• Nonfat Greek yogurt45 g
• Cilantroto taste
• Saltto taste

Contains: lactose,

Method

1. Peel the onion and chop it finely; drain and rinse the kidney beans.
2. Put the onion in a small pan with a splash of water and sweat it over medium-low heat for 3 minutes, stirring, until soft and translucent.
3. Add the taco seasoning and stir for 30 seconds, until fragrant.
4. Add the beans and tomato passata, bring to a gentle simmer and cook over low heat for 10 minutes, stirring now and then, until the sauce is thick; mash a few beans to make it creamier. Season with salt to taste.
5. Meanwhile wash and dry the fresh coriander and chop the leaves.
6. Pour the chilli into a mug and top with a spoonful of Greek yoghurt and the coriander.