Chilli bean potatoes lowfat

4 x medium potatoes
2 tsp olive oil
2 onions, finely diced
2tsp mined garlic
1tsp chili powder or paste
1 can diced tomatoes
2tbsp tomato paste
1 can kidney beans, washed, drained
4tbsp light sour cream
1tbsp chives, chopped

1. wrap the potatoes in plastic wrap and microwave on high for 8-10mins or until tender.
2. heat the oil in a medium saucepan and add the onions, garlic, chili powder and chilli. Cook, stirring for 2 mins.

3. Stir in the tomatoes, tomato paste and kidney beans. Simmer for 15 mins.

4. To serve, cut the potatoes into quarters and arrange 1/4 of the chilli beans over. Top with the combined soy cream cheese and chives.