2 garlic cloves
1 onion – finely diced
1 large red chilli – de-seeded and finely chopped
1 medium carrot – peeled and diced
1 stem celery – sliced thinly
2 teaspoons ground cumin
1 teaspoon hot smoked paprika
1/2 teaspoon garam masala
1/4 teaspoon ground cinnamon
1 cup water
2 x 400g tins chopped tomatoes in juice
1 x 400g can black beans – drained and rinsed
1 x 400g can kidney beans – drained and rinsed
Handful fresh coriander – roughly chopped
Olive oil or coconut oil for sautéing
Salt and cracked black pepper
Proper Tortilla Chips – either flavour
Chilli (See above)
Grated cheese (use dairy or non dairy cheese according to preference)
Avocado – cut into cubes
Fresh tomato salsa
Thinly sliced radish
Fresh coriander leaves
This article was created in partnership with Proper Crisps
Heat a generous glug of oil in a large pot over a medium heat. Add the garlic, onions, chilli, carrot and celery. Cook for 10 minutes, stirring regularly, until the onion is tender and translucent. Add the spices. Cook for a further three minutes. Add the water, tomatoes and beans. Bring to a rolling boil before reducing to simmer for 60–70 minutes until thickened. Remove from the heat and stir through the coriander.
Season generously with salt and cracked black pepper.
Scatter a plate with Proper Tortilla Chips. Heat chilli and spoon over the middle 2/3 of the chips. Sprinkle with preferred cheese and place under a hot grill to melt.
Top with avocado, fresh tomato salsa, radish slices, jalapenos and fresh coriander. Serve immediately.