Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
1 tbsp vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 green chilli, finely chopped
¼ - ½ tsp ground cumin
600 ml vegetable stock
200 ml cup tomato passata
400 g ripe tomatoes, seeds removed, finely chopped
1 tbsp tomato puree
1 pinch sugar
410 g canned mixed beans, rinsed and drained
325 g canned sweetcorn, drained
1 lime, juice
freshly ground pepper
1 - 2 ripe avocados, sliced
1 green chillil, sliced
red pepper flakes
Heat the oil in a large pan over a medium heat and gently cook the onion for about 5 minutes, until softened.
Add the garlic, chillies and cumin and stir for 1 minute.
Add the stock, passata, tomatoes, tomato puree, sugar, beans and sweetcorn and bring to a boil. Simmer gently for 10 minutes, then remove from the heat.
Add the lime juice and season to taste with salt and pepper.
Serve in warm bowls garnished with a spoonful of soured cream, avocado slices, chilli rings, lime wedges and chopped red onion. Place a sprig of coriander on top and sprinkle with red pepper flakes. Place tortilla crisps at the side of each bowl.