Name: Veggie chilli with nachos
Prep time: 25 min
Total time: 25 min
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

Veggie chilli with nachos

This isn’t just any vegetarian recipe, it’s a hearty Mexican chilli made with plenty of spices and topped with a crunchy layer of cheesy nachos.

Gluten-freeVegetarian

Hands-on25 min

DifficultyEasy

Ingredients

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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.

Dried ancho chillies are available from Waitrose, Tesco and Ocado. If you can’t find them use 2 tbsp chipotle paste instead.