Veggie chilli with nachos

Name: Veggie chilli with nachos
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: Serves 6
Cuisine: Mexican recipes
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 https://www.knorr.com/uk/flavour_discovery/discover-one-pot-recipes.html); 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

Published: 2 May 17
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 6
Hands-on time 25 min, simmering time 30 min, oven time 15 min

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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

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.

Recipe from April 2017 Issue

Nutrition

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

delicious. tips

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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Veggie chilli with nachos

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