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Ultimate Chilli with Big Bad Nachos

Serves 6

  • Chilli

  • 400g chestnut mushrooms

  • olive oil

  • 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

  • Salt and pepper to taste

  • Chilli 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

  • 100g jar jalapeños

  • 50g grated dairy-free cheese

  • Salsa to serve

  • Guacamole to serve

  • 15g coriander leaves to garnish

Food processor | Frying pan on medium-high heat | Large saucepan on medium heat | Preheat oven to 200°C | Large ovenproof dish (about 30cm x 23cm x 4cm)

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 stem from the chillies, then cut them in half lengthways and remove the seeds and 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 a 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 them 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.  Season with salt and pepper.

Tip the tortilla chips into an ovenproof dish so that they cover the bottom.  Lay over the chilli, almost covering the nachos, but leaving them visible around the edges.  Slice the jalapenos and scatter over the top. Throw in the dairy-free cheese.

Put the dish in the oven and bake until the tortilla chips have started to brown, 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.

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