Mexican Bean-Capsicum Chilli & Avo Crema

• In a large saucepan, heat a drizzle of olive oil over 
medium-high heat. Cook capsicum and corn, 
stirring, until softened, 5-7 minutes.
• SPICY! You may find the spice blend hot. Add less if 
you’re sensitive to heat. Add Mexican Fiesta spice 
blend and garlic. Cook until fragrant, 1-2 minutes. 

• Add diced tomatoes with garlic & onion, beans, 
stock concentrate, the brown sugar and hot water. 
Stir to combine.
• Bring to the boil, then reduce heat to medium and 
simmer until slightly thickened, 10-15 minutes.
• Stir in the butter. Season to taste with salt
and pepper. 
TIP: Butter helps balance the acidity of the tomatoes! 

• While the chilli is simmering, cut mini flourtortillas
into wedges.
• Place tortilla chips on a lined oven tray. Drizzle (or 
spray) with olive oil. Season to taste, then arrange in 
a single layer.
• When the chilli has 10 minutes remaining, bake the 
chips until golden, 6-8 minutes. 
TIP: If your oven tray is getting crowded, spread the 
chips out over two oven trays. 

• Meanwhile, roughly chop coriander.
• Slice avocado in half and scoop out flesh. Place 
avocado in a small bowl and mash with a fork.
• Add light sour cream and stir to combine. Season 
to taste. 
TIP: For a smoother crema, use a food processor or 
stick blender.