The Champion 'Chilli'

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs red onion
• 300g corn kernels
• 380g black beans
• 10g Tex-Mex seasoning
• 400g diced tomatoes
• 1pcs lime
• 1pcs tomato
• 1bunch coriander
• 130g natural yoghurt
• 20g chipotle in adobo sauce
• 150g corn chips
• 10ml olive oil
• 3ml + pinch of sugar
• 3ml red or white wine vinegar

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Finely chop the onion. Drain and rinse the corn and beans, keeping them separate.
2. Step 2 — Start chilli
   Heat 2 tsp olive oil in a medium deep frypan over high heat. Cook the corn, garlic and half the onion, stirring regularly, for 2 mins or until the onion is slightly softened.
3. Step 3 — Add seasoning
   Add the Tex-Mex seasoning to the corn mixture and cook, stirring, for 30 secs or until fragrant.
4. Step 4 — Simmer chilli
   Add the beans, diced tomatoes, 60ml (¼ cup) water and ½ tsp sugar to the corn mixture and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, for 8 mins or until slightly reduced. Taste, then season with salt and pepper.
5. Step 5 — Prep salsa and yoghurt
   Meanwhile, cut the lime into wedges. Finely chop the tomato. Coarsely chop the coriander leaves and finely chop the stems. Combine the yoghurt and a pinch of salt in a bowl, then add the chipotle and swirl through. (We've suggested this amount of chipotle for flavour, but if you prefer less heat, reduce the chipotle to taste.)
6. Step 6 — Make salsa and serve
   Combine the tomato, coriander, remaining onion, ½ tsp red wine vinegar and a pinch of sugar in a bowl and season with salt and pepper. Divide the corn chips, bean chilli and salsa among bowls. Serve with the chipotle yoghurt and lime wedges.

Allergens

Sulphites, Milk