Smoky pork chilli

We've made classic chilli (SP-friendly by adding chunks of tender butternut squash and serving it all up on a bed of lettuce leaves. FREE

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place a large non-stick, lidded frying pan Over a high heat. Add the onion, peppers, pork, garlic granules and 2 tbsp water and stir-fry for 2-3 minutes.

Step 2

Drain off any fat in the pan and stir in the fajita seasoning, tomatoes, squash and kidney beans plus their chilli sauce. Bring to the boil then reduce the heat to medium, cover and cook for 15 minutes or until the pork and veg are cooked and tender, stirring often.

Step 3

Season lightly and stir in the lime juice and most of the coriander. Divide the lettuce leaves between shallow bowls and top with the chilli. Mix the yogurt with 2 tbsp water and drizzle it over each bowl. Scatter over the remaining coriander and serve with lime wedges to squeeze over