This is one of my favourite dishes, perfect for sharing. With only 5 ingredients you get a smoky hot chilli which goes really well with guacamole and nachos.
1 can of kidney beans, drained and rinsed
1 white onion, chopped
3 garlic cloves, chopped
Half a tablespoon of chipotle chilli flakes
1 teaspoon sugar (optional)
1 teaspoon English mustard
1 medium tomato, chopped into small pieces
Nachos to serve
Add 1 tablespoon of olive oil to a pan on a medium heat, add the onion and cook for 5 minutes until soft.
Add the garlic, kidney beans, chilli flakes and passata and bring up to a simmer. Lower the heat and continue simmering for 10 minutes.
Check to make sure it is not sticking. Add a half to 1 teaspoon of sugar if required. I do this if the passata is particularly sharp. Simmer for another 5 minutes. Take of the heat.
Mash together the advocado, juice of half a lemon, mustard and tomato until well combined to make the guacamole.
Serve the chilli with the nachos and guacomole – always a winner!