Black bean chilli with guacamole and corn chips

Step 1

Heat oil in a large heavy-based saucepan over medium heat. Cook onion and capsicum, stirring, for 5 minutes or until onion softens.

Step 2

Add garlic, spices and oregano to pan; cook, stirring, for 1 minute. Add tomato paste; cook, stirring, for a further minute. Add tomatoes, black beans and 1 cup (250ml) water; bring to the boil. Reduce heat to low; cook, covered, stirring occasionally, for 20 minutes or until vegetables soften.

Step 3

Meanwhile, cook corn cobs in husks in a large saucepan of boiling salted water for 6 minutes or until almost tender. Drain; cool in husks.

Step 4

Peel back the corn husks; remove and discard the silks. Tie the husks back with kitchen string, if you like. Heat a barbecue (or grill pan) over medium heat; cook corn, turning, for 5 minutes or until grill marks appear.

Step 5

To make the guacamole, mash ingredients in a bowl until smooth; season to taste.

Step 6

Reheat black bean chilli in a medium saucepan over medium heat, stirring occasionally until hot.

Step 7

Place corn chips, black bean chilli and corn in bowls. Top with cheddar, guacamole and coriander. Season to taste; serve with lime.

Step 8

Mash ingredients together in a small bowl until smooth.