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 veggie recipe, it’s a hearty Mexican chilli made with plenty of spices and topped with a crunchy layer of cheesy nachos.
We also have a similar vegetarian chilli recipe which takes some influence from Mexican mole.
- 19.4g (5.3g saturated)
- 37.5g (10.6g sugars)
- 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
- 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.
- 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.
- 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.
Dried ancho chillies are available from Waitrose, Tesco and Ocado. If you can’t find them use 2 tbsp chipotle paste instead.
Watch the recipe video…
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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