Mild
Loaded Veggie Chilli Nachos
Loaded Veggie Chilli Nachos - a warming blend of Mexican flavours to combat the Winter blues.
Loaded Veggie Chilli Nachos - a warming blend of Mexican flavours to combat the Winter blues.
Cooking Time
40 minutes
Prep Time40 minutes
DifficultyEasy
Servings6
- 4 garlic cloves
- 1 brown onion
- 2 carrots
- 2 tins of chopped tomatoes
- 1 tin of kidney beans
- 1 tin of cannellini beans
- 1 tin of sweet corn
- handful of fresh parsley
- 3 tbsp Flora Buttery
- 3 avocados
- 200 g tortilla crisps
- 20 - 25 cherry tomatoes
- salt and pepper
- 3 tsp sweet paprika
- 2 tsp sugar
- 1 vegetable stock cube
- 2 tsp cayenne pepper
- 1 tsp chilli powder
- 3 tsp mixed
- Finely chop the garlic. Dice the onion and finely dice the carrot.
- In a large frying pan, add the Flora Buttery and when melted with small bubbles appearing, add the onion, carrot & garlic. Fry for 4-5 minutes until softer, then mix in the paprika, cayenne and chilli powder.
- Add the chopped tomatoes, kidney beans, cannellini beans, sweetcorn, stock cube, sugar, 300ml of boiling water and a generous seasoning of salt & pepper. Bring to the boil and simmer for 20-25 minutes until reduced.
- Whilst the veggie chilli simmers, 10 minutes before the end of cooking, peel and dice the avocado. Cut the tomatoes into quarters and finely chop the parsley.
- On a plate, add a handful of the tortilla crisps and top with a few big spoons of the veggie chilli. Add some avocado, cherry tomatoes and a sprinkle of parsley. Enjoy!
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