Joe Anderson Nachos are great and even better with our delicious Veggie Chilli. Sure it’s a little spicy, but that’s no bad thing, especially when combined with the taste of Guacamole and Sour Cream.
Pre-heat the oven to 200c.
Vegetarian Chilli Nachos Recipe
2 sweet potatoes cut into small chunks and rubbed olive oil, followed by a dash of ground cumin, cinnamon and cayenne chilli pepper (mix together well and place in the oven until soft)
- 1 Onion
- 2 Cloves Garlic
- Cayenne Chilli Pepper
- Ground Cumin
- Ground Cinnamon
- Coriander Leafs
- 2 Red Chillies
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Tin Red Kidney Beans
- 1 Tin Chickpeas
- 2x Tin Tomatoes
- Tomato Puree
To Serve:
- Nachos
- Guacamole
- Sour Cream
- Grated Cheddar Cheese
To make the chilli, place the sweet potatoes in the oven as described above and then prepare the rest of the ingredients by chopping an onion, the garlic and peppers and frying for around five minutes until soft. Next add in the chickpeas, red kidney beans and the spices and coriander and cook for another 10 minutes, constantly stirring. Add the tomatoes and cook off some of the liquid, near the end of cooking add a little tomato puree to thicken.
Once the potatoes are ready, take out of the oven and stir into your chilli.
Assemble a bowl by adding Nachos and then a few spoons of the chilli. Sprinkle some cheese on top and add a spoon of Guacamole and sour cream on the side.
Delicious.
