Chicken Chilli with Avo Salsa

Ingredients

• 4 small corn tortillas, cut into 8 triangles

• 1/2 tsp Mexican seasoning

• 1 onion, finely diced

• 1 carrot, grated

• 2 Tbsp Mexican seasoning

• 2 tsp garlic, minced

• pinch chilli flakes

• 450g lean chicken mince

• 2-3 Tbsp tomato sauce

• 1 1/2 cups chicken stock

• 1/4 cup water

• 400g black beans, rinsed

• 400g tinned tomatoes

• 2-3 Tbsp chipotle sauce

• 1 tsp honey

• 1/2 tsp vinegar

Salsa

• 3 tomatoes, diced

• 1/2 red onion, diced

• 1 Lebanese cucumber, diced

• 1 avocado, diced

• 1/4 cup coriander, chopped

• juice of 1 lemon

Instructions

1. Preheat oven to 180°C.

2. Arrange tortilla chips on a large oven tray. Brush lightly with olive oil and sprinkle with 1/2 tsp Mexican seasoning and a little salt. Bake for 5-10 minutes or until golden and crisp.

3. Heat oil in a wok on medium-high heat. Cook onion and carrot for 3-4 minutes, stirring regularly. Add 1 Tbsp Mexican seasoning, garlic and chilli and cook for a further 30 seconds.

4. Add chicken, breaking up with a wooden spoon until nearly cooked through. Stir in remaining ingredients (other than those for salsa) and bring to the boil, reduce heat and simmer for 10-15 minutes stirring occasionally. Season to taste with salt and pepper.

5. While chicken chilli is cooking, mix salsa ingredients together in a bowl.

6. Divide chicken chilli and salsa between bowls and serve with tortilla chips.

Serves 5.