Black Bean Chilli with Guacamole & Corn Chips

SERVES 4 PREPARATION & COOKING 40 MINUTES

olive oil spray 1 large red onion, finely diced 1 medium red capsicum,

seeded, finely diced 1 large carrot, finely chopped 3 celery stalks, trimmed,

finely chopped 2 garlic cloves, crushed 2 teaspoons ground cumin 2 teaspoons Mexican chilli

powder 1 teaspoon smoked paprika 1 teaspoon dried oregano 1 tablespoon tomato paste 400g can diced tomatoes 400g can black beans,

drained, rinsed 1 cup water 3 slices corn mountain bread (available at selected supermarkets), cut into 12 triangles each 1 / cup grated reduced-fat 3 tasty cheese ½ cup plain yoghurt ½ cup coriander leaves 1 lime, cut into wedges GUACAMOLE 1 small avocado ¼ cup natural yoghurt 3 teaspoons lime juice

1. Spray a large, heavy-based saucepan with oil. Heat over medium heat. Add onion, capsicum, carrot and celery. Cook, stirring, for 5 minutes or until onion softens. 2. Add garlic, spices and oregano to pan. Cook, stirring, for 1 minute. Add paste and cook, stirring, for a further 1 minute. Add tomatoes, beans and water, bringing to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 20 minutes or until vegetables soften. 3. Preheat oven to 200°C. 4. GUACAMOLE. Mash ingredients in a small bowl. 5. Place mountain bread triangles on oven tray. Place in oven for 5 minutes or until light golden and crisp. 6. Divide black bean chilli, guacamole, cheese and yoghurt among four bowls. Sprinkle with coriander. Season with pepper. Serve with lime wedges.