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Veggie chilli with nachos

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.

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.

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

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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.

Nutrition: per serving

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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Reviews

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Wendy Murray says:

1st Sep 2018 at 5:42 pm

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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Alexandra Beech says:

14th Oct 2017 at 6:38 pm

Tried it today. Delicious! I didn ‘t have wine or the vinegar so used a bit of balsamic vinegar instead.

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