Mexi White Bean Chilli with Homemade Tortilla Chips & Sour Cream

Mexi White Bean Chilli with Homemade Tortilla Chips & Sour Cream

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Choice (5 Nights For 2) on Sunday, March 20, 2022.
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A delicious white bean chilli made smoky Mexican spices, corn, white beans and chilli flakes. Served with homemade tortilla chips and fresh sour cream.

Ingredients

Tortilla Chips

  • 3/4 pack wholemeal tortillas , cut into wedges
  • 1 drizzle of oil

Chilli

  • 1 brown onion, diced
  • 1 carrot, grated
  • 1 can cannellini beans, drained & rinsed
  • 1 drizzle of oil
  • 1 pack smoky Mexican spices
  • 1 pinch of chilli flakes, optional
  • 1 can crushed tomatoes
  • 150g XX frozen corn XX
  • 1/2 cup vegetable stock
  • 50g baby spinach
  • 50g Colby cheese, grated

To Serve

  • 1/4 cup sour cream
  • 2 Tbsp sweet chilli sauce, optional

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Cut tortillas into wedges and arrange on a lined oven tray in an even layer. Drizzle with oil and bake for 6-8 minutes, until crispy and toasted.
  3. Dice onion, grate carrot and drain and rinse beans.
  4. Heat oil in a medium fry-pan on high heat and cook onion and carrot for about 4 minutes, until starting to brown. Add Mexicam spices and chilli flakes and cook for about 2 minutes, until fragrant. Add canned tomatoes, corn, stock and beans and bring to a simmer. Reduce heat to medium and cook for 5-6 minutes, until sauce is thickened.
  5. Stir through spinach and cook a further 1 minute, to wilt. Season to taste with salt and pepper. Grate cheese and sprinkle over chilli.
  6. Tortilla chips topped with chilli. Dollop with sour cream and sweet chilli sauce.

Nutritional Information

Energy 3226 kj
771 kcal
Protein 29.4g
Carbohydrate 93.0g
Fat 28.2g