Ingredients
280 g uncooked brown rice
2 cloves of garlic
1 large onion
1 green pepper
1 grated carrot
400 g can of chopped tomatoes
400 g can of kidney beans, rinsed and drained
400 g can of chickpeas, rinsed and drained
1 tbsp. vegetable oil
2 tsp. chilli powder
1 tsp. cumin
2 tbsp. tomato puree
4 tbsp. low fat plain yogurt
Dessert: Small chocolate mousse (60g per person)

Instructions
1. Boil the water for the rice and add the uncooked brown rice to the saucepan
and cook according to the pack instructions (usually 30 – 40 minutes)
2. Chop the garlic cloves, onion and green pepper and grate the carrot and put
aside
3. Drain and rinse the kidney beans and chickpeas
4. Heat up 1 tbsp. of vegetable oil in a pan or wok and fry the onion, garlic,
chilli powder and cumin for 1-2 minutes
5. Add the chopped pepper, grated carrot, canned tomatoes, tomato puree,
chickpeas and kidney beans and simmer until the desired consistency is
reached
6. Drain the rice and serve the chilli with rice and place a tablespoon of low fat
plain yogurt on each plate of chilli.