Step 1

Reserve 100g of the beans. Heat the oil in a large frying pan over medium-high heat. Add the carrot, capsicum and half the onion. Cook, stirring, for 5 mins or until tender. Add the chilli con carne seasoning. Cook, stirring, for 1 min or until aromatic. Add the canned tomato, remaining beans and 1/2 cup (125ml) water. Cover and cook, stirring occasionally, for 10 mins or until the mixture thickens.

Step 2

Meanwhile, cook the corn kernels in a saucepan of boiling water until tender. Drain.

Step 3

Combine the corn, avocado, cherry tomato, coriander, lime juice, reserved beans and remaining onion in a bowl. Divide the chilli among serving bowls. Top with sour cream, corn mixture and corn chips. Season with pepper to serve.