Instructions

1. First make the bean chilli. Chop the onion, garlic and bell pepper into tiny pieces. Heat the oil in a large pot and gently sauté the onion and red pepper. For 5 minutes. Add the garlic & chilli ( both finely chopped) and stir for a couple of minutes. Add the spices and stir for 30 seconds, then stir in the tomato purée for a few seconds.
2. Now pour in the chopped tomatoes, beans & corn and add some water to the tomato can. Pour enough of this water over the beans to cover them. Season with salt and pepper. Bring to the boil, cover and cook for about 30-45 minutes, until the sauce is thick and smooth. If it’s too thick, add some more water. Turn off the heat and add stir through the chopped coriander.
3. Preheat the oven to 180°C.
4. Line the base of a deep baking dish with tortilla chips. Spoon some of the chilli on top, spreading it out evenly. Spread a layer of sour cream on top then add another layer of tortilla, chilli beans and sour cream. Finely, cover the top with shredded cheese.
5. Bake in the oven for 25-30 minutes, until the cheese is golden and bubbly.
6. Serve it with tortilla chips and salsa on the side.