Ingredients
Chilli
1 red pepper diced
1 small red onion diced
1 red chilli chopped
2 cloves garlic, crushed
1 bay leaf
½ teaspoon ground coriander
½ teaspoon cayenne pepper
1 teaspoon ground cumin
1 x 125 gm tin corn, drained
1 x 400gm tin red kidney beans, drained and rinsed
½ teaspoon vegetable stock powder
1 tablespoon tomato paste
1 x 400gm tin tomatoes
2 x cups iceberg lettuce chopped
Salt & pepper To taste
Olive Oil
Guacamole
1 avocado
1 tablespoon chopped chives
½ tablespoon olive oil
Juice 1/2 lime
Salsa
4 medium tomatoes
Juice 1/2 lime
2 spring onions chopped
¼ cup chopped coriander
The Rest
½ cupfull fat Greek Yoghurt
1 cup grated cheese
2 large handfuls Tortilla Chips (salt free)
Jalapenos o taste
Method
Gently stir fry the red pepper, onion, garlic, red chilli in 1 tablespoon of olive oil until onion is translucent. Add dry spices and bay leaves and heat through - stirring constantly. Stir through the tomato paste and vegetable stock powder before adding the beans, corn and tomatoes. Stir thoroughly, reduce heat and simmer whilst preparing the rest (about 20 minutes). Season to taste.
Guacamole: scoop avocado into a bowl and add the lime juice, olive oil and chives. Mash everything up, season with salt and pepper. Cover and leave in fridge until ready to serve.
Salsa: Chop up tomatoes into small pieces and mix with the lime, onions and coriander. Cover and leave in fridge until ready to serve
Line a baking tray with foil and spread out the tortilla chips. Sprinkle with cheese and put under the grill for a couple of minutes until the cheese melts. Keep your eye on this to make sure the tortilla chips don’t burn.
Plating:
In a bowl, place the iceberg lettuce at the bottom and then spoon on the bean chilli. Top with guacamole, tomato salsa and a spoonful of Greek yogurt. Sprinkle with chopped coriander. Take the cheese covered tortilla chips and place in the side of the bowl. If you like chilli, top with a few jalapenos.