INGREDIENTS (serves 3):
1 x tin red kidney beans
1 x tin butter beans
1 x tin chopped tomatoes
1 x large red onion, chopped
1 x small sweet potato, in small cubes
2 tbsp smoked paprika
1 tsp mild chilli powder
1/2 tsp cayenne pepper
1 tsp cocoa powder
1 tsp honey
3 x wholewheat tortillas
olive oil for cooking
salt and pepper for seasoning
Greek yoghurt to serve
Heat a little oil in a large saucepan and sautee the chopped onions until soft (3-4 minutes)
Add the paprika, chilli, cayenne and mix well, then toss in the sweet potato with 2 tbsp water and cook for a further 3 minutes, stirring regularly.
Drain and rinse the tins of beans, and add to the pan, along with the tin of tomato, stir well.
Use 60ml water to rinse the tomato tin and add this to the pan, then heat until bubbling and turn down to a simmer with the lid on.
Cook for 30 – 40 minutes, stirring occassionally, then add the cocoa powder, honey, and salt and pepper to taste. Cook for a further 10 minutes, or 20 if you have the time.
Meanwhile heat the oven to 180c.
Take your tortillas, brush lightly with olive oil and sprinkle with a little salt and pepper on both sides.
Cut the tortillas in half, then quarters, then each quarter in halves, so you have lots of small triangles.
Lay these onto a baking tray and put into the over for 4 minutes. Take out and turn them over, and cook for another 2 – 3 minutes, until they just start to brown – keep an eye as they cook really suddenly!
Leave the tortilla chips on the side for a couple of minutes to cool and crisp, then serve alongside a nice big bowl of chilli, with a dollop of Greek yoghurt on the side.