Mmm Mexican!

This Mexican chilli with tortilla chips and avocado is my new all time favourite recipe, I have made it twice now and it is just delicious! 
The recipe we used is from Jamie Oliver's 15 minute meals but we altered it a wee bit to suit us!

This recipe is really healthy and full of flavour!

For the chilli and rice

½ fresh red chilli
1 red onion
1 teaspoon sweet smoked paprika
½ teaspoon cumin seeds
1-2 garlic cloves
1 big bunch fresh coriander
olive oil
2 mixed-colour peppers
1 x 400 g tin of chickpeas
1 x 400 g tin of black beans
700 g tinned tomatoes
1x 250 g pack of cooked mixed long grain & wild rice



For the Avocado/Guacamole

2 ripe avocados
3 heaped tablespoons fat-free
natural yoghurt
2 limes
Handful of coriander

Put the chillies, peeled and halved red onion, paprika and cumin seeds into the processor, squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whiz until fine. 

Tip into the pan, then add the deseeded and roughly chopped peppers, drained chickpeas and black beans, a pinch of salt and pepper and the tinned tomatoes, stir well and put the lid on.

Fold the tortillas in half, slice into 0.5cm strips, sprinkle on to a baking tray and pop in the oven until golden and crisp.

Put most of the coriander leaves, a pinch of salt and pepper, half a peeled avocado, the yoghurt and the juice from 2 limes into a jug and whiz with a stick blender until silky

Check and adjust the seasoning of the chilli, leave the lid off 

Remove the tortillas from the oven into a bowl

Make a well in the middle of the chilli and tip in the rice, then pop the lid on for the last few minutes to warm the rice through 

serve the chilli with the toasted tortilla strips and the Guacamole sauce mmmm super yum!