- 1 onion
- 1 green pepper
- 1 garlic clove
- 1 chilli
- 400g tin of black beans
- 1 tsp dried oregano
- 2 tsp Cajun seasoning
- 75g bulgar wheat
- 400g tinned cherry tomatoes
- 4 tortillas
- 100g cheddar
- A handful of chives
- 150g Greek style yogurt
- ½ tbsp olive or sunflower oil
- Sea salt
- Freshly ground pepper
- 400ml cold water
- Large pan with lid
- Baking tray
- 1.
Peel and finely chop the onion. Halve the pepper, scoop out the seeds and white pith, and finely chop it to match the onion.
- 2.
Warm a large pan on a medium heat for 2 mins, then add the veg with ½ tbsp oil. Season with a little salt and pepper. Cook for 5 mins, stirring occasionally, till the veg start to soften.
- 3.
While the veg fry, peel and grate or crush the garlic. Halve the chilli. For less heat, flick out the seeds and white pith, then finely chop the chilli. Drain and rinse the black beans.
- 4.
Stir the garlic and chilli into the veg. Add 1 tsp oregano and 1½ tsp Cajun seasoning. Stir in the beans and bulgar wheat. Tip in the tin of cherry tomatoes. Fill the can with around 400ml water and pour that into the pan. Pop on a lid, bring to the boil, then turn the heat down and simmer for 20-25 mins, stirring now and then, till the chilli has thickened and the bulgar is tender.
- 5.
While the chilli simmers, heat your oven to 180°C/Fan 160°C/Gas 4. Slice the tortillas into around 8 triangles each. Spread them out on a baking tray. Bake in the oven for 5-10 mins till golden and crisp.
- 6.
While the tortillas toast, coarsely grate the cheddar and finely chop the chives.
- 7.
Taste the chilli and add a pinch more salt or pepper if you think it needs it. Divide the chilli between 2 warm bowls. Top with the cheddar, chives, dollops of yogurt and an extra pinch of Cajun seasoning. Serve the chilli with the tortilla chips on the side.