Bean Chilli Con Carne

Bean Chilli Con Carne

By: Raquel Neofit

Swap the beans out for your favourites if you desire. I serve this nacho-style with guacamole, fresh corn, tomato salsa and sour cream.

Ingredients

• 1 bag corn chips
• 2 cups delicious cheese, grated
• 2 onions, carefully diced
• 2 carrots, carefully diced
• 1 tsp salt
• 3 tablespoon olive oil
• 2 red chillies, carefully sliced
• 1 tablespoon cumin
• 1 tablespoon chilli powder
• 1 tablespoon ground ginger
• 1 tablespoon garlic powder
• 1 tablespoon cinnamon
• 2 x tins tomatoes, diced
• 1 pack little red beans
• 150g white beans of option
• 2 tablespoon Tabasco
• Juice 1 lime
• Salt & pepper
• 3 cups water or stock (you might requirement to include more lateron if it’s too thick)
• 2 avocados, approximately mashed
• Juice 1 lime
• 1 little Spanish onion, carefully diced
• Handful coriander, approximately sliced
• 2 tomatoes, diced
• 1 Spanish onion, carefully diced , 1 corn cob, kernels eliminated, Salt & pepper, to taste

Method

• In a bowl, mix corn, olive oil and salt and pepper. Place corn in a single layer over high heat and char 1 side. Set aside to cool.
• Preheat oven to 190°C. Place corn chips on a tray and scatter cheese over the top. Place in the oven about 15 minutes priorto serving.
• In a pan with a drizzle of olive oil, sauté onion and carrot with a pinch of salt for 10 minutes.
• Add chilli and spices and cook till all activeingredients are soft and the spices are toasted.
• Add tomatoes, beans and water and cook over low heat for approx. 2 hours. Stir periodically. Add Tabasco and coriander and stir through.
• To make the salsa, integrate all activeingredients and mix together well.
• Serve on a good huge plate.