Vegetarian Chilli - Grains & Legumes Nutrition Council

Ingredients

• 1 tbsp extra virgin olive oil
• 1 red onion, diced
• 1 tbsp Mexican seasoning
• ¼ cup salt-reduced tomato paste
• 500ml Campbell’s Real Stock – Salt Reduced Vegetable
• 2 x 400g cans Mexican bean mix, drained and rinsed
• 420g canned corn kernels, drained
• 450g brown rice
• 1 avocado
• ½ cup natural yoghurt
• 1 lime
• Fresh coriander, to serve