INGREDIENTS
- 1 tablespoon extra virgin olive oil
- 1 red capsicum, diced
- 1 brown onion, finely chopped
- 1 garlic clove, finely chopped
- 1 teaspoon ground cumin
- Pinch of dried chilli flakes
- 1 litre Massel vegetable liquid stock
- 400g can diced tomatoes
- 1 cup frozen corn kernels
- 425g can black beans, drained, rinsed
- 1 tablespoon fresh lime juice
- 1/2 x 175g packet corn chips
- 1/4 cup fresh coriander leaves, chopped
- 1/2 avocado, diced
- 80g fetta, crumbled (vegetarian fetta, optional)
DIRECTIONS
-
Heat oil in a large saucepan over medium-high heat. Add capsicum and onion. Cook, stirring often, for 5 minutes or until softened. Add garlic, cumin and chilli. Stir to combine.
-
Add stock, tomatoes, corn and beans. Bring to a simmer. Reduce heat to medium. Simmer for 10 minutes or until liquid has reduced slightly. Stir in lime juice. Season with salt and pepper.
-
Serve topped with corn chips. Sprinkle with coriander, avocado and fetta.
(Source: taste.com.au)
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