Dinner time, veggie

Veggie chili with homemadeish Nachos

Thanks Sheree, for the idea. Whenever I have a cold, or just am cold I crave this, so warming, packed full of veg and filling, it just makes me feel heaps better. There is such good flavour in this that you will not miss the meat, and even the most devout carnivor wouldn’t notice. I like it spicy, but you can tone it down on the chilli if you want. I make a big batch and freeze the rest in portions to have with rice, cous-cous, jacket potato, or to take for lunch in a wrap or a pitta. I am using shop bought wraps for this, but I will eventually put up a recipe for homemade wraps.


For the chili

1 onion diced

2 carrots chunky slices

1/2 butternut squash peeled and cut into chunks

1 red pepper chopped chunky – I like the red in a chili, but you can use whatever colour you like

1 tbs (tablespoon) tomato purée

40g dried lentils – no need to pre soak they will plump up while cooking

1 tsp (teaspoon) chilli flakes – you can use powder and put in as much as you like

1 tsp cayenne pepper

1 tsp paprika

1/2 tsp cumin

1/2 tsp Tabasco

1 tin chopped tomatoes

1 x 500g tin of butter beans drained and rinsed – normally I’d normally use kidney beans but I don’t have any

100g mushrooms sliced (quite chunky)

1 tsp sugar

For the nachos

2 tortilla wraps – you can use any flavour you like

1 tsp oil

50g cheddar cheese – I’ve only got cheddar but you can use whatever good melty cheese you like

For the salsa

1 tomato deeseeded and chopped quite finely

1 spring onion sliced

30g cucumber deseeded and chopped

1 tbs (tablespoon) chopped fresh corriander

1 tsp lemon juice


In a pan fry off the onions in a little oil on a medium/low heat for a few minutes until softened


Add the carrots, garlic, squash and pepper and let fry for another couple of minutes


Now you can add the lentils and the spices, give the mix a stir and add the tomato purée with the Tabasco and cook off for a further 2 mins


Add the tomatoes, beans and the mushrooms and 100 ml water, turn up the heat and bring to the boil, add the sugar, and taste for seasoning


Pour the mix into the slow cooker and cook on low for about 4 hours, it needs to be low and slow to develop the flavours (you can cook it in the oven on about 100 fan for 3-4 hours) either way keep checking the fluid levels as you may need to add more water.


To make the nachos brush the tortillas on both sides with oil, cut into slices about 10cm thick, then cut a zig zag pattern out of each strip

Put onto a metal baking tray and sprinkle with a generous amount of salt


Bake in the oven on 150 fan for 20 mins, remove and let them cool on the tray when they’ll crisp up


Once crisp put into an oven proof dish sprinkle over the cheese and pop back into the oven for around 10 mins


Meanwhile put all your ingredients for the salsa together and season to taste, it’s important not to do this too early or the lemon and salt will soften the salsa


Having this after a cold dog walk is the best, you can feel it warming you inside to out, just serve with a dollop of yogurt if it’s a bit spicy for you!


Serves 4

Cals – 355, fat – 6, carbs – 43.7, protein – 11.3

2 thoughts on “Veggie chili with homemadeish Nachos”

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