Method
Heat the oil in a large frypan over a medium heat. Add the diced capsicum and onion and fry for 6-8 minutes or until softened.
Add the garlic and courgettes and fry for 2 minutes then add the dried herbs and spices and fry for a further 2 minutes.
Add the chilli beans, tomatoes and ¼ cup water and cook over a low heat for 15 minutes. Season with a little salt, remember the chips will be salty so don’t add too much.
Place the corn in the microwave for 6 minutes then cut the base of the corn off with a sharp knife. Holding on to the husk, push the cob out of the cut end.
Cut the kernels off of the cob and place in a medium sized bowl. Add the remaining salsa ingredients and stir to combine.
Lay the corn chips out onto an oven tray and top with veggie chilli and grated cheese. Place under the grill and grill on a high heat for a few minutes until the cheese has melted and beginning to bubble.
Remove from the oven and top with salsa, sliced avocado, spring onion, green chilli, sour cream and hot sauce.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz