We’re feeling the Mexican love at Casa Roast Chicken and a Country Walk these days.
All those beans and veggies are perfect summer food – even though the weather’s not playing ball. This is a bit of a variation on my Black Bean and Bacon Chilli, which is also super yum, but this is a totally veggie version – and vegan too if you omit the cheese a la Mr Roast Chicken.
I’ve stopped putting garlic in the guacamole by the way – these days it’s just a squeeze of lime and a seasoning of salt and pepper – all the better to make the creamy buttery avocado sing. But if you’re interested – here’s my all-guns-blazing version.
If you don’t want a dinner made out of crisps (but why wouldn’t you?!) then this would be equally yummy dolloped onto a baked sweet potato or with a side of nutty brown rice. But for me it was nachos all the way 🙂
Veggie Chilli Nachos
splash olive oil
1 onion, chopped
3 cloves garlic, chopped
2 carrots, chopped
3 sticks celery, chopped
1 sweet potato, chopped
1 tablespoon tomato paste
1 tin chopped tomatoes
2 tins black beans including the juice
splash beer / water
1 vegetable stock cube
2 heaped teaspoons hot smoked paprika
2 heaped teaspoons paprika
1 teaspoon thyme
1 teaspoon coriander
1/2 teaspoon cinnamon
2 bay leaves
salt and pepper
juice of one lime
2 family bags (around 150g each) tortilla crisps
guacamole and Lancashire cheese (optional) to serve
1. Fry the vegetables in the olive oil on a low heat with the lid on for around 20 minutes.
2. Add all of the other ingredients and simmer for an hour and a half.
3. Pre-heat an oven to 180 degrees.
4. Pour out the bags of tortilla crisps onto a large baking tray or two. Smother with the chilli and cheese (if using) and cook for around 5 minutes.