Mexican Bean & Veggie Chilli

In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion, carrot and green capsicum and cook for 5 minutes, or until softened. Add the taco spice blend, a pinch of chilli flakes (if using) and the garlic and cook for 1-2 minutes, or until fragrant.

Add the diced tomatoes, red kidney beans and hot water to the saucepan with the veggies. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and add the brown sugar. Bring to the boil, then reduce the heat to medium and simmer for 10-15 minutes, or until slightly thickened. Stir through the butter and season to taste with salt and pepper. TIP: Butter helps to smooth the acidity from the tomatoes. Seasoning is key in this dish, so taste, season with salt and pepper and taste again.

While the chilli is simmering, slice the mini flour tortillas (see ingredients list) into wedges. Place the tortilla wedges on an oven tray lined with baking paper. Drizzle (or spray) with olive oil and season with salt and pepper. Arrange in a single layer and bake for 6-8 minutes, or until golden.

While the tortilla chips are baking, roughly chop the coriander.