Black Bean Chilli with Corn Chips and Chipotle Sour Cream

Steps

1. Finely dice onion. Grate carrot and courgette. Drain black beans.
2. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook onion, carrot and courgette for 3-4 minutes, until beginning to soften. Add black bean seasoning and cook a further 2 minutes, until fragrant. Add a splash of water if mixture is sticking to pan.
3. Reduce heat to low and add chilli beans, tomatoes, black beans, stock, tomato sauce and salt. Simmer for 13-15 minutes, stirring occasionally.
4. While beans simmer, crumble feta and thinly slice spring onions and lettuce. In a small bowl, mix sour cream with chipotle sauce (if using). Set aside.
5. Sprinkle bean mixture with feta, then top with spring onions.
6. To serve, spoon black bean chilli onto plates with a handful of corn chips. Dollop over chipotle sour cream and place shredded lettuce on the side.