Written by Victory Online Chef on April 12, 2021
Veggie Chilli with Nachos
Mixed vegetables; Onions, peppers of any or all colours, sweet potato, garlic, tomatoes – tinned or fresh (large tin) and tinned sweetcorn sliced into small pieces
1 large can of kidney beans
1 tsp Ground coriander
1 tsp Paprika
1 tsp Cumin
1 tsp chilli powder
Red wine vinegar
Lime juice (lemon would do at a pinch)
Nachos and grated cheese
- Start off with a good glug of oil in a pan on a medium heat and add in the vegetables and stir to avoid burning. After a little while, everything will start to soften.
- Sprinkle over the dry spices –coriander, paprika, chilli, and cumin.
- When the veggies are starting to colour up and soften, add the tomatoes. Add in some maple syrup – about a tablespoon, you can always use sugar if you don’t have maple syrup, the juice of half a lime and a tablespoon of red wine vinegar. Give everything a good stir and leave it to simmer very gently for about 20 minutes. Just keep an eye on it to check that not too much liquid has evaporated and it’s not sticking to the bottom.
- When the vegetables are soft and cooked through and the colour of the sauce has deepened to a rich red, add the kidney beans and the sweetcorn, salt to taste and give it all a good stir and bubble gently for another 5 or 10 minutes
- Sprinkle over the fresh coriander.
- Pour the chilli into a warmed, oven proof serving dish and sprinkle on top a packet of plain salted nacho chips.
- Top it off with a generous helping of grated cheese – I’m using a mix of grated cheddar and grated Emmental here, but you can use whatever cheese you fancy.
- Bake in the oven until the cheese has melted and the nachos are crisp.
- Serve hot