Vegan Bean Chilli Nachos

A few weeks ago I was joined by my friend Dougie who shared one of his favourite dishes- vegan bean chilli nachos on an IG Live. If you missed the LIVE, you can watch the replay here. Otherwise, keep on reading to get the recipe that Dougie has shared with us. Enjoy! Chaz xx

The amazing thing about the base of this dish, Bean Chilli, is that it can be used exactly the same with Rice, Mashed Potatoes, possibly Pasta if that is your thing and other alternatives too. It is a colourful, wholesome and rich dish that can easily be made by anyone. Have a try, I enjoyed eating this as much as I enjoyed cooking it – I hope you do too. Bon Appétit!

Ingredients*:

Serves 2

2 Cups of Red Kidney Beans

8 Fresh Tomatoes in Sliced

2 Tablespoon Tomato Puree

1 Sweet Pointed Pepper Chopped

Fresh Coriander Chopped

Fresh Parsley Chopped

Fresh Basil Chopped

1 Onion Chopped

2 Garlic Cloves

1/2 Red Chilli Diced

1 Ripe Avocado Mashed

1/2 Carrot Diced

1/2 Courgette Chopped

Violife Vegan Epic Mature Cheese

Tortilla Chips

1 1/2 Tablespoon of Paprika

1 Teaspoon of Himalayan Salt

2 Teaspoons of Turmeric

1 Teaspoon of Chilli Powder

Method:

1. Soak Red Kidney Beans for at least 12 hours before cooking (rinse if possible, at least 2 times during the 12 hours to wash away the gassy oxidants from the beans)

2. Once thoroughly washed and soaked boil on high temperature for 10 mins and then after the time reduce to low heat to cook for 40-50 mins (taste and see if soft)

3. While Beans are cooking put 8 sliced Tomatoes and the diced Carrots in the oven at 170C to caramelise for 15-20 mins max (they are sweeter when put in the oven)

4. Fry your cut Garlic, chopped Onions and Courgettes in some Olive Oil on a medium heat until tender (usually 5-10 mins) then leave to rest till later

5. Once Tomatoes and Carrots are caramelised, add them together in a blender with 1/2 a diced Red Chilli, 2 tablespoons of Tomato Puree and chopped Parsley to make the sauce and leave to the side until Beans are cooked

6. Once the Beans are cooked, partially drain the water and only leave a little bit. Then add in the blended sauce, sautéed Garlic, Onions and Courgettes in the pot with Beans and add the Paprika, Salt, Turmeric and Chilli powder.

7. Then add the chopped Pointed Pepper into the mix, leave everything to blend together for 10 mins on a medium heat which produces slight bubbling.

8. After 10 mins turn the heat off and move to unused part of the cooker and then add/ mix in the chopped Coriander and Basil

9. To conclude and finalise the dish, lay the Tortilla Chips as the base, add the Chilli Beans next followed by the grated Vegan Cheese and the mashed Avocado on top

10. Then enjoy the food

*With the seasoning and fresh herbs, use according to your own taste buds, I usually add more here and there as I continue tasting the food.

Enjoy,

Dougiee