Cheesy Bean Chilli with Crispy Tortillas and Chipotle Cream

Steps

1. Preheat oven to high grill. Set aside two baking trays. Prepare chilli vegetables. Thinly slice first measure of red onion. Dice courgette, first measure of Palermo capsicum and tomatoes 1cm. Set aside.
2. To make salsa, finely dice cucumber, second measure of Palermo capsicum and red onion. Combine in a medium bowl with olive oil and vinegar. Toss to combine and season to taste.
3. Heat a drizzle of oil in a large, oven-proof, fry-pan on medium heat. Cook red onion, courgette, Palermo capsicum and first measure of Mexican spice mix for 2-3 minutes, until tender and fragrant. Add tomatoes, chilli beans, red kidney beans, stock and salt, bring to a simmer and cook for about 8 minutes until thickened.
4. While chilli cooks, combine second measure of Mexican spice mix and oil in a large bowl. Cut each tortilla into four triangles and toss in bowl with spiced oil. Season with salt and lay in a single layer on two baking trays. Grill, one tray at a time, for 1-2 minutes each side until golden and crispy
5. Sprinkle chilli with grated cheese and grill for about 3 minutes until golden. Set aside to rest for a few minutes before serving. While chilli rests, combine sour cream and chipotle sauce in a small bowl and set aside.
6. To serve, spoon cheesy bean chilli onto plates and top with salsa, chipotle sour cream and a sprinkle of spicy peanuts (if using). Serve crispy tortillas on the side.