Veggie chilli with nachos – video

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A deep and rich veggie chilli is topped with crunchy nachos and plenty of melted cheese in this one-pan wonder. Friday night in has never looked so good…

Watch the video, feel inspired, see the full recipe.

Veggie chilli with nachos:

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.

Or opt for the meaty version with this spiced beef chilli.