A no-meat feast that's a great way of staying fit without compromising on taste - and 2.5 grams of fat per serving!
2 onions, very finely diced
1 green pepper, finely diced
1 red pepper, finely diced
3 cloves garlic, crushed
1 500g carton tomato passata
1 tbsp tomato puree
1 400g tin red kidney beans, drained
1 tin cannellini beans, drained
200ml vegetable stock
1 tsp ground cinnamon
1 tsp freshly ground cumin
1 tsp dried oregano
1 bay leaf
1 tsp chilli powder (or more to taste)
160g brown basmati rice
4 tbs low fat natural yoghurt for serving
2 tbsp fresh coriander
1. Fry the finely diced onion in some oil, add the garlic, pepper and cook for a further 3-4 mins. Add the cumin, cinnamon, bay, chilli powder and oregano and cook for 1-2 mins, then add the tomato pasatta, beans, puree and stock. Cover and cook on at a gentle simmer for 1 hour.
2. Towards the end of the cooking time check for seasoning and chilli heat, add more chilli powder if necessary.
3. Cook the rice to the packet's instructions and serve with the chilli. Dollop a tablespoon of natural yoghurt on top of the chilli then garnish with coriander.
4. To increase your greens intake serve with some peppery watercress.
Grams of fat per serving: 2.5
All Miami Beach Diet recipes have been assessed by the Institute for Optimum Nutrition.