Making your own veggie chilli? Easy. Making your own crispy tortilla chips to go with it? Even easier! Promise.
Mexican Fiesta spice blend(May be presentGluten)
mini flour tortillas(ContainsGluten)
shredded Cheddar cheese(ContainsMilk)
Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion. Finely chop the carrot (unpeeled). Finely chop the red capsicum. Finely chop the garlic (or use a garlic press). Drain and rinse the black beans. TIP: Finely chopping the veggies helps them to cook in the allocated time.
SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion, carrot and capsicum and cook until softened, 5-7 minutes. Add the Mexican Fiesta spice blend and garlic and cook until fragrant, 1-2 minutes.
Add the diced tomatoes, black beans and hot water to the saucepan with the veggies. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and add the brown sugar. Bring to the boil, then reduce the heat to medium and simmer until slightly thickened, 10-15 minutes. Stir through the butter and season to taste with salt and pepper. TIP: Butter helps to balance the acidity from the tomatoes. TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again.
While the chilli is simmering, cut the mini flour tortillas (see ingredients list) into wedges. Place the tortilla wedges on an oven tray lined with baking paper. Drizzle (or spray) with olive oil and season with salt and pepper. Arrange in a single layer and bake until golden, 6-8 minutes.
While the tortilla chips are baking, roughly chop the coriander.
Divide the Mexican bean and veggie chilli between bowls. Top with Greek yoghurt and sprinkle with shredded Cheddar cheese and coriander. Serve with the tortilla chips. TIP: For the low-calorie option, serve without the Cheddar cheese.