Veggie chilli with nachos

Veggie chilli with nachos
  • Serves icon Serves 6
  • Time icon Hands-on time 25 min, simmering time 30 min, oven time 15 min

This isn’t just any vegetarian recipe, it’s a hearty Mexican chilli made with plenty of spices and topped with a crunchy layer of cheesy nachos.

Nutrition: per serving

Calories
394kcals
Fat
19.4g (5.3g saturated)
Protein
12.8g
Carbohydrates
37.5g (10.6g sugars)
Fibre
8.8g
Salt
1.7g
Calories
394kcals
Fat
19.4g (5.3g saturated)
Protein
12.8g
Carbohydrates
37.5g (10.6g sugars)
Fibre
8.8g
Salt
1.7g

Ingredients

  • Glug olive oil or sunflower oil
  • 1 red onion, roughly chopped
  • 3 mixed peppers, sliced
  • 2 dried ancho chillies, soaked in hot water for 10 minutes, then roughly chopped
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp dried oregano
  • 3 fat garlic cloves, sliced
  • 460g passata
  • 1 tbsp red wine vinegar
  • 1 tbsp palm sugar or maple syrup
  • 500ml vegetable stock, hot (we like Knorr)
  • 400g can black beans, rinsed and drained
  • Bunch fresh coriander, stalks finely chopped, leaves roughly chopped
  • Juice ½ lime, plus 6 wedges to serve
  • 200g bag tortilla chips
  • 100g lincolnshire poacher, strong cheddar or vegetarian alternative, grated
  • 4 spring onions, chopped
  • 3 pickled jalapeños from a jar, chopped

Method

  1. Heat the oil in a flameproof casserole and cook the onion for 5 minutes. Add the peppers for 10 minutes more. Add the chopped ancho chillies, spices, oregano and garlic, then fry for 2-3 minutes. Stir in the passata, vinegar, sugar/syrup and stock, then bring to the boil. Turn the heat to medium and cook uncovered for 30 minutes.
  2. Heat the oven to 220°C/200°C fan/gas 7. Add the beans, chopped coriander stalks and the lime juice to the chilli on the hob. Cook for 5 minutes, then remove from the heat and cover the top with layers of tortilla chips and grated cheese. Bake for 10-15 minutes until golden brown and the cheese has melted.
  3. Just before serving, mix the coriander leaves, spring onions and jalapeños in a small bowl, then scatter over the chilli. Serve with lime wedges to squeeze over.

delicious. tips

  1. Dried ancho chillies are available from Waitrose, Tesco and Ocado. If you can’t find them use 2 tbsp chipotle paste instead.

  2. Make up to 24 hours in advance to the end of step 1 and leave to cool. Keep covered in the fridge. Continue with the recipe, adding an extra 5-10 minutes simmering time before you bake it to ensure it’s piping hot.

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3.6 votes

Reviews

Read what others say...

  1. Made this tonight and followed the recipe completely. It is absolutely delicious and will now go on my favourites list. Thoroughly enjoyed the taste with the mix of spices.

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3.6 votes

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