Peel the red onion and finely chop it. Peel and finely chop 1 garlic clove. Warm a large pan over a medium heat for 1 min, then add ½ tbsp oil, the chopped onion, garlic and a pinch of salt. Cover with a lid (or use a baking tray if you don’t have a lid) and cook gently for 10 mins till softened.

While the veg cook, drain the aduki and haricot beans in a colander and rinse.

Stir 1 tsp each smoked paprika and cinnamon and 2 tsp ground cumin into the onion. Stir for 1 min. Stir in the beans and the tinned cherry tomatoes. Half-fill the tomato tin with around 200ml water and pour into the pan. Season with a little ground pepper. Cover the pan and simmer for 15 mins, stirring now and then.

While the chilli cooks, heat your oven to 180°C/ Fan 160°C/Gas 4. Chop the tortillas into around 8 triangles each and spread them out on 1 large or 2 medium baking trays.

Coarsely grate the cheddar. Scatter half the grated cheese over the tortilla chips and dust them with ½ tsp smoked paprika. Slide the cheesy tortillas into the oven and bake for 5-10 mins till golden and bubbling. Set to one side.

While the tortilla chips bake, peel and thinly slice the remaining 2 garlic cloves. Heat ½ tbsp oil in a small pan over a low heat. When hot, add in the sliced garlic with a pinch of salt. Fry for 1-2 mins till golden and crisp. Remove from the pan with a slotted spoon and place on kitchen paper to drain.

Taste the chilli and add a pinch more salt if you think it needs it. Spoon the big bean chilli into 2 warm bowls. Top with the crispy garlic and the remaining cheddar. Serve with the tortilla chips on the side.