Ingredients:​​

• 1 tsp olive oil

• 2 onions, sliced

• 2 large garlic cloves, finely chopped

• 4 tsp chilli powder (mild, medium or hot, your choice!)

• 1 tsp sweet smoked paprika

• 2 tbsp tomato purée

• 1 400g can of kidney beans in chilli sauce (low salt - Asda offers the lowest salt content, followed by Tesco and Sainsbury's.)

• 1 400g can of adzuki beans in water

• 1 400g can black eyed beans in water

• 1 400g can of haricot beans in water

• 2 400g cans of chopped tomatoes

• 1 small (165g) can of no-salt sweetcorn

• Few drops of Tabasco

• 2/3 wholewheat or seeded tortillas, cut into triangles

• Brown rice, cooked as per instructions

• 2 avocados, peeled and sliced

• Fat-free greek yoghurt or vegan alternative

• Handful of coriander, roughly chopped

Method:

• Preheat the oven to 180 fan.

• Heat the oil in a large pan and cook the onions until translucent. Then add the garlic and cook for two minutes, stirring regularly so it doesn't catch. 

• Add the spices and purée and cook for a minute. 

• Chuck in all the beans, tomatoes and Tabasco. Mix well and bring to the boil.

• Reduce to a simmer, cover, and cook for 10 minutes. 

• Uncover and allow to reduce until the sauce is rich, thick and unctuous. It'll take about 15 minutes on a good rolling simmer. 

• Meanwhile, lay the tortilla triangles in a single layer on a baking tray. Bake in the oven for 10 minutes. Keep an eye on them and rotate the tray if your oven has a hot spot as they will catch quickly. 

• Serve the bean chilli on a bed of brown rice, topped with a dollop of yoghurt, sliced avocado and a smattering of fresh coriander. Serve the wholemeal tortilla chips on the side.