Slimming World's chilli with rice

This mouth-watering chilli with rice recipe by Slimming World is so simple to make and tastes delicious too.

Ingredients
Low-calorie cooking spray
1 red pepper, deseeded and roughly chopped
250g closed-cap mushrooms, quartered
2 garlic cloves, finely chopped
1 green chilli, deseeded and finely chopped
½ tsp ground allspice
1 tsp ground cumin
1 tsp hot smoked paprika
1.15kg essential mince sauce (see below)
410g can red kidney beans, drained and rinsed
For the mince sauce:
Low-calorie cooking spray
1 large onion, finely chopped
500g extra-lean minced beef
400g can chopped tomatoes
250g passata
1 beef stock cube
1 tsp dried mixed herbs
Salt and freshly ground black pepper
To serve:
350g dried long-grain rice
A small handful of fresh coriander, roughly chopped
150g fat-free natural yoghurt, sprinkled with smoked paprika
You could swap the minced beef in this recipe for Quorn for a veggie version

Method
For the mince sauce:
Place a medium pan sprayed with low-calorie cooking spray over a low heat. Add the onion and cook for 5 minutes, or until softened, stirring occassionally.
Add the minced beef and turn the heat up to medium. Cook for 5 minutes, or until browned all over, stirring and breaking up any lumps.
Stir in the tomatoes and passata, then crumble in the stock cube. Add the herbs, season and mix well. Cover and simmer for 30 minutes, stirring occasionally. Leave to one side.
For the chilli:
Place a medium pan sprayed with low-calorie cooking spray over a low heat. Add the pepper and mushrooms and stir-fry for 4-5 minutes. Add the garlic and chilli and stir-fry for a further 2 minutes.
Add the allspice, cumin and paprika, stir fry for 1 minute, then mix in the mince sauce and kidney beans. Cover and simmer gently for 20 minutes until piping hot, stirring occasionally.
Meanwhile, cook the rice according to the packet instructions, drain and stir in the coriander.
Divide the chilli and rice between 4 shallow bowls. Top with a spoonful of the yoghurt and serve.