About the Recipe
1 red onion
2 mixed-colour capsicum
1x 400g chickpeas
1x 400g tin black beans
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon cumin
700g tomato passata
sieve or colander
baking tray or oven proof bowl
Preheat oven to 180C
Skin and dice red onion. Dice capsicums. Set aside in a bowl.
Drain and rinse chickpeas and black beans well. Set aside.
Heat olive oil in a saucepan over medium heat. Add onion and capsicum and cook for 5 minutes until soft.
Add the paprika and cumin and cook for another 2 minutes
Add in tomato passata, chickpeas and black beans. Allow to simmer for 25 minutes.
Place a handful of corn chips in an oven proof bowl, or baking tray. Cover with the chilli beans and sprinkle over cheese.
Bake for 10 minutes in preheated oven, until cheese is melted and browned.
You can also enjoy this bean mix with rice, in a burrito or wrap, with an egg on top, or just by itself!