Tex Mex Chilli, Charred Corn and Pitta Chips

All the trimmings are what takes this from great to fantastic. It is still a quick dish to get on the table, the whole family will love. Add some chopped jalapenos if you want it extra hot.

Vegetarian Chili Tex Mex Style

Serves 4

½ tbsp oil

2 cloves garlic peeled and chopped

3 carrots finely diced

1 medium white onion finely diced

1 tsp each of cumin, sweet and hot paprika, chili and garlic salt

2 tbsp tomato puree

1 tin tomatoes

1 tin lentils

1 tin mixed beans

Heat the oil, add the onion, carrot and garlic and cook lid on for 10 minutes. Add a splash of water if dry.

Stir in all the rest of the ingredients and cook over a low heat for about 20 minutes until all the flavours are developed and delicious.

Serve the chili with charred corn, pitta crisps, rice of choice and some guacamole and sour cream.

Pitta Crisps

1 large pitta bread, cut into triangles and sliced horizontally

Brush with oil

Sprinkle over some ground cumin and paprika and bake in a hot oven for about 7 mins

Charred Corn

1 corn on the cob per 2 people

Cook in boiling water until cooked

Drain, brush with butter and char on a griddle pan

Cut in 2 and serve ½ per person.