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Big Bad Chilli Nachos

Big Bad Chilli Nachos
Big Bad Chilli Nachos

Wow what a treat!

We are talking a huge pile of nachos, loaded with one of our famous Chilli!


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 infront of a movie with friends. A very naughty but nice vegan dish.



Ultimate Chilli

  • 400g mushrooms
  • olive oil
  • 1⁄4 tsp salt
  • 1⁄4 tsp black pepper
  • 2 red onions
  • 4 garlic cloves
  • 2 fresh red chillies
  • 30g fresh coriander
  • 1 celery stick
  • 1 red pepper
  • 1 tbsp tomato purée
  • 250ml red wine
  • 2 tsp soy sauce
  • 1 tsp balsamic vinegar
  • 2 x 400g tins chopped tomatoes
  • 1 x 400g tin black beans
  • 1 x 400g tin kidney beans
  • 11⁄2 tsp maple syrup
  • 10g dark chocolate

Spice Mix

  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1⁄2 tsp ground cinnamon
  • 1⁄2 tsp dried oregano
  • 1⁄2 tsp salt
  • 1⁄2 tsp black pepper
  • 1 bay leaf


  • 2 x 200g bags tortilla chips
  • 1 x 200g jar jalapeño chillies
  • 50g dairy-free cheese
  • 1 x portion Ultimate Chilli
  • 1 x portion Guacamole
  • 1 x portion Salsa
  • handful fresh coriander leaves


  1. 1.

    Making Ultimate Chilli

    Food processor | Frying pan on a medium-high heat | Large saucepan on a medium heat

    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

    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

    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

    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 | 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