Making your own veggie chilli? Easy. Making your own crispy tortilla chips to go with it? Even easier! We promise.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion. Finely chop the carrot. Finely chop the capsicum. Finely chop the garlic. Drain and rinse the black beans.
SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, carrot and capsicum until softened, 5-7 minutes. Add the Mexican Fiesta spice blend and garlic and cook until fragrant, 1-2 minutes.
Add the diced tomatoes with garlic & onion, black beans and the hot water to the saucepan. Add the vegetable stock powder and 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 with salt and pepper.
TIP: Butter helps to balance the acidity from the tomatoes.
While the chilli is simmering, cut the mini flour tortillas (see ingredients) into wedges. Place the tortilla wedges on a lined oven tray. Drizzle (or spray) with olive oil and season. 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 sour cream and sprinkle with shredded Cheddar cheese and coriander. Serve with the tortilla chips.