Chilli beans with chimichurri | Women's Weekly Food

Ingredients

• 2 chipotle chillies
• 1/2 cup (125ml) boiling water
• 1 tablespoon olive oil
• 1 large brown onion (200g), chopped finely
• 2 teaspoon ground cumin
• 2 teaspoon ground coriander
• 1 teaspoon mexican chilli powder
• 400 gram canned red kidney beans, drained, rinsed
• 400 gram canned chickpeas (garbanzo beans), drained, rinsed
• 2 x 400g cans diced tomatoes
• 1/4 cup (60ml) water
• 1/2 cup fresh coriander sprigs, to serve
• 1/4 cup (60g) sour cream, to serve
• Tortilla crisps
• 4 x 17cm white corn tortillas, quartered
• cooking oil spray
• 1/2 teaspoon sweet paprika
• Chimichurri
• 1/2 small red onion (50g), chopped finely
• 1 clove garlic, chopped finely
• 1/2 cup (125ml) olive oil
• 1 1/2 tablespoon red wine vinegar
• 1/2 cup finely chopped fresh flat-leaf parsley
• 2 tablespoon finely chopped fresh oregano