Chilli Bean Nachos - Recipe by Alison Wright

Ingredients

Chilli:

1 red pepper, diced
1 small red onion, diced
1 red chilli, chopped
2 cloves garlic, crushed
1 bay leaf
1/2 tsp ground coriander
1/2 tsp cayenne pepper
1 tsp ground cumin
1 x 125g tin corn, drained
1 x 400g tin red kidney beans, drained and rinsed
1/2 tsp vegetable stock powder
1 Tbs tomato paste
1 x 400g tin tomatoes
2 cups iceberg lettuce, chopped
Salt and pepper to taste
Olive oil

Guacamole:

1 avocado
1 Tbs chopped chives
1/2 Tbs olive oil
Juice of 1/2 lime

Salsa:

4 medium tomatoes
Juice 1/2 lime
2 spring onions, chopped
1/4 cup chopped coriander
1/2 cup full fat Greek yoghurt
1 cup grated cheese
2 large handfuls tortilla chips, salt-free
Jalapenos to taste

Method

Chilli:

Gently stir fry the red pepper, onion, garlic and red chilli in 1 tablespoon of olive oil until translucent. Add dry spices and bay leaves and heat through – stirring constantly.

Stir through tomato paste and vegetable stock powder, before adding beans, corn and tomatoes. Stir thoroughly, reduce heat and simmer while preparing rest of ingredients (about 20 minutes).

Season to taste.

Guacamole:

Scoop avocado into a bowl, add lime juice, olive oil and chives. Mash everything up, season with salt and pepper.

Cover and leave in the fridge until ready to serve.

Salsa:

Chop tomatoes into small pieces and mix with lime, onions and coriander. Cover and leave in the fridge until ready to serve.

Line a baking tray with foil and spread out the tortilla chips. Sprinkle with cheese and put under the grill for a couple of minutes until the cheese melts; keep your eye on this to make sure the tortilla chips don’t burn.

Plating:

In a bowl, place the iceberg lettuce at the bottom and then spoon on the bean chilli. Top with guacamole, tomato salsa and a spoonful of Greek yoghurt.

Sprinkle with chopped coriander. Take the cheese-covered tortilla chips and place in the side of the bowl; if you like chilli, top with a few jalapenos.

Credits: Alimentary

Photo Credits: Alimentary