Heat olive oil in a large pot to a moderate heat

Prepare your vegetables for the beans, by chopping the onion, capsicum and carrot into small pieces, and crush garlic

Add onion and garlic to preheated pot and cook for 1-2 minutes

Add canned tomatoes, 4 bean mix, kidney beans and lentils, along with the stock, capsicum and carrot, and stir to combine.

Reduce the heat and simmer for 30 mins, until the veggies are cooked and the tomato sauce is beginning to thicken

Whilst the beans are cooking, chop all the ingredients for the salsa into small pieces

Mix the salsa ingredients together in a bowl, and add lemon/lime and pepper to taste

Now that the beans have finished cooking, use a stick blender to roughly blend the bean mixture. You’re looking for when the bean mixture looks roughly chopped (a little like mince), not smooth like soup. (You could use a vegetable masher here instead). If the mixture still has quite a bit of liquid, simmer a little more over a low heat until it starts to thicken some more

Serve beans between bowls and sprinkle with cheese, add a dollop of yoghurt and spoon avocado salsa on top

Serve corn chips alongside each bowl for people to scoop up the beans