Veggie chilli with nachos
- April 2017
- Serves 6
- 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.
- Gluten-free recipes
- Vegetarian recipes
- 19.4g (5.3g saturated)
- 37.5g (10.6g sugars)
Dried ancho chillies are available from Waitrose, Tesco and Ocado. If you can’t find them use 2 tbsp chipotle paste instead.
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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