A robust and healthy chili packed with protein-rich black beans, sweet corn, and a spicy tomato-vegetable base, served with homemade crispy baked tortilla strips for a satisfying crunch. This hearty and flavorful dish is perfect for a nutritious meal.

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

• 1 tablespoon Olive oil
• 1 (peeled and chopped) Onion
• 1 (deseeded and chopped) Red pepper
• 1-2 (chopped with seeds, adjust to taste) Green bird's eye chillies
• 1 teaspoon Sea salt flakes
• 2 tablespoons (finely chopped) Fresh coriander stalks
• 800 grams (2 cans) Chopped tomatoes
• 1 tablespoon Tomato ketchup
• 800 grams (2 cans, drained and rinsed) Black beans
• 500 grams (2 cans, drained) Sweetcorn kernels
• 2 Soft flour tortilla wraps
• 2 tablespoons Grated mature goat's cheddar (optional garnish)

Instructions

1. Preheat oven to 190°C (375°F).
2. Cut the two soft flour tortilla wraps into thin strips. Spread them in a single layer on a baking sheet. Bake for 5-8 minutes, or until crispy and golden. Set aside.
3. While tortillas bake, heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and red pepper and sauté for 5-7 minutes until softened.
4. Stir in chopped green chillies, sea salt, and chopped coriander stalks. Cook for another minute until fragrant.
5. Add the chopped tomatoes, tomato ketchup, drained black beans, and drained sweetcorn kernels to the pot. Stir well to combine.
6. Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes, allowing the flavors to meld and the chili to thicken slightly.
7. Taste and adjust seasoning if needed.
8. Ladle the hot chili into bowls. Top with the crispy tortilla strips and an optional sprinkle of grated goat's cheddar and fresh coriander leaves before serving.