Speedy two-bean chilli | Reader's Digest Australia

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, halved and sliced
• 1 fresh red chilli, seeded and chopped
• 1 can chopped tomatoes, about 400 g
• 1 tablespoon chilli sauce
• 2 tablespoons tomato ketchup
• 600 ml hot vegetable stock, preferably homemade
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh oregano
• 1 can red kidney beans, about 400 g, drained and rinsed
• 1 can cannellini beans, about 400 g, drained and rinsed
• 200 g frozen corn
• salt
• pepper
• ⅔ cup (160 g) unflavoured fromage frais or sour cream
• 2 tablespoons snipped fresh chives
• fresh oregano leaves to garnish