Vegan Big Bad Chilli Nachos Bosh TV

Big Bad Chilli Nachos

  • Simple
  • 0:35 m
  • 31 ingredients

Wow what a treat! We are talking a huge pile of nachos, loaded with one of our famous Chilli! DEVINE. Chilli might be one of our favourite dishes. It's so immensely satisfying and so incredibly versatile. You can serve it with rice, on hot dogs, in a lasagne or on nachos. Serving it on nachos is definitely one of our favourite ways to serve it, with big dollops of guacamole, salsa and with loadsa dairy free cheese. Enjoy! This is a brilliant veggie party dish or devour it in front of a movie with friends. A very naughty but nice vegan dish.

Serves: 4

Ingredients

For the ultimate chilli

  • 1 tbsp tomato purée
  • 2 tsp soy sauce
  • 400g mushrooms
  • olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 red onions
  • 4 garlic cloves
  • 2 red chillies
  • 30g fresh coriander
  • 1 celery stick
  • 1 red bell pepper
  • 250ml red wine
  • 2 x 400g can(s) of chopped tomatoes
  • 1 x 400g can of black beans
  • 1 x 400g can of kidney beans
  • 1 ½ tsp maple syrup
  • 10g dark chocolate
  • 1 tsp balsamic vinegar good quality

For the spice mix

  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp cinnamon
  • ½ tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 bay leaf

For the nachos

  • 2 x 200g bags of tortilla chips
  • 1 x 200g jar of jalapeño chillies
  • 50g plant-based cheese
  • 1 ultimate chilli
  • 1 portion of guacamole
  • 1 portion of salsa
  • handful of coriander leaves

Before you start

Preheat the oven to 180°C | Food processor | Frying pan on a medium-high heat | Large saucepan on a medium heat 

Step 1

For the mushrooms

  • Put the mushrooms in the food processor and pulse until very finely minced (you can chop them if you prefer, but it’s quicker and better with a food processor)
  • Pour a little oil into the hot frying pan
  • Once the oil is hot, tip in the mushrooms with the salt and pepper and cook for 5 minutes
  • Take the pan off the heat, transfer the mushrooms to a bowl and set aside

Ingredients

  • 400g mushrooms
  • olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tsp balsamic vinegar good quality

Step 2

Prepping the ingredients

  • Peel and mince the red onions
  • Peel and mince the garlic
  • Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder sauce, then chop finely
  • Remove the leaves from the coriander and set aside
  • Finely chop the stalks
  • Trim the leaves and root from the celery
  • Cut the pepper in half and cut out the stem and seeds
  • Cut the celery and pepper into very small chunks

Ingredients

  • 2 red onions
  • 4 garlic cloves
  • 2 red chillies
  • 30g fresh coriander
  • 1 celery stick
  • 1 red bell pepper

Step 3

Start cooking

  • Add a little oil to the large saucepan
  • Once it is hot, add the minced onions and garlic, the finely chopped coriander stalks and the chillies and cook gently for 5–10 minutes, making sure you stir constantly
  • Add the chopped celery and red pepper chunks to the pan and stir
  • Add all the spice mix ingredients to the pan and stir so that the spices are well mixed and coat all the vegetables
  • Stir in the tomato purée to give a rich colour and depth of flavour
  • Pour the red wine, soy sauce and balsamic vinegar into the pan and turn up the heat to high
  • Stir constantly until the liquid has reduced by two-thirds and the alcoholic aroma has subsided
  • Tip the chopped tomatoes into the pan, stir into the chilli and simmer for 5 minutes, until the sauce is noticeably thicker 

Ingredients

  • 1 tbsp tomato purée
  • 2 tsp soy sauce
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 250ml red wine
  • 2 x 400g can(s) of chopped tomatoes
  • ½ tsp cinnamon
  • ½ tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 bay leaf

Step 4

Leave it to bubble away and finish

  • Drain the black beans and kidney beans and add them to the pan along with the maple syrup, dark chocolate and the minced mushrooms
  • Stir everything together really well and then reduce the heat to a very gentle simmer
  • Leave this bubbling away with the lid off, stirring occasionally until it’s reduced to the right thickness (at least 10 minutes)
  • You can leave it bubbling for longer to deepen the flavours, adding more water if needed to keep the right consistency 
  • Take the lid off the pan and remove the bay leaf
  • Stir the coriander leaves into the chilli and serve
  • Tip the tortilla chips into the ovenproof dish so that they cover the bottom
  • Slice the jalapeños and scatter them over the nachos
  • Throw in the dairy-free cheese, if using
  • Cover with the Ultimate Chilli 
  •  Put the dish in the oven and bake until the tortilla chips have started to brown and the chilli is heated through, about 10–15 minutes

Ingredients

  • 1 x 400g can of black beans
  • 1 x 400g can of kidney beans
  • 1 ½ tsp maple syrup
  • 10g dark chocolate
  • 2 x 200g bags of tortilla chips
  • 1 x 200g jar of jalapeño chillies
  • 50g plant-based cheese

Step 5

Time to serve

  • Take the dish out of the oven 
  •  Dot random spots of guacamole and salsa over the top
  • Chop up the coriander leaves and scatter them over the nachos

Ingredients

  • 1 ultimate chilli
  • 1 portion of guacamole
  • 1 portion of salsa
  • handful of coriander leaves