Loaded Mexi-Black Bean & Veggie Chilli

Heat a drizzle of olive oil in a large saucepan over a medium-high heat. Add the brown onion, carrot and green capsicum and cook for 5 minutes, or until softened. Add the taco spice blend and garlic and cook for 1-2 minutes, or until fragrant.

Add the diced tomatoes, black beans and hot water (check ingredients list for the amount) to the saucepan with the veggies. Crumble in the vegetable stock cube and add a pinch of pepper. Simmer for 10 minutes, or until slightly thickened.

While the chilli is cooking, slice the mini flour tortilla into wedges and arrange over the oven tray lined with baking paper (don’t worry if they overlap). Spray (or brush) with olive oil and season with a pinch of salt and pepper. Bake in the oven for 7-8 minutes, or until golden.

While the tortilla chips are baking, grate the Cheddar cheese and finely slice the long green chilli (if using). TIP: Some like it hot but if you don't just hold back on the chilli.