Ingredients

Chilli Beans

• 2 x 400g can kidney beans, drained
• 2 x 400g can chopped plum tomatoes
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 4 small red chillies (with or without their seeds), finely chopped
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp dried mixed herbs
• 3 tbsp soy sauce

To Serve

• 200g cheddar cheese, grated
• guacamole (see recipe)
• salsa, prepare 30 minutes- 1hour in advance (see recipe)
• 120g corn chips (I have used blue corn chips in this recipe

Method

1. Chilli Beans: Saute the onion in the olive oil in a large saucepan over a moderate-high until transparent. Add the garlic, cumin and coriander and cook for a further minute. Add all the remaining ingredients and bring to a strong simmer, then reduce to a simmer and leave to cook for 20-30 minutes, stirring regularly.
2. While the Chilli beans are cooking prepare the ingredients to serve.
3. To Serve: Preheat a grill to high. Distribute the corn chips among 6 oven proof bowls, place the chilli beans over the top and scatter over the cheese. Place the bowls under the hot grill for a minute, until the cheese has melted. Remove the bowls (be careful they will be hot). Spoon a generous serving of salsa and guacamole over the chilli beans. Serve.