Vegan Nacho Bowl
This vegan chilli is a flavour bomb loaded with the goodness of bell peppers and black kidney beans. This thick, luscious chilli is vegan and caters to all dietary needs that's why it's a go-to snack to cook for a larger gathering at a game night or house party. This chilli on a crunchy bed of nachos can't be resisted. So if you're excepting a large group of people home, you have the perfect recipe.
Serves: 4
Ingredients
1 chopped Onions
1 cup pureed Tomatoes
1 cups Black kidney beans
3 chopped Garlic cloves
1-inch chopped Ginger
½ chopped Red bell pepper
½ chopped Yellow bell pepper
½ chopped Green bell pepper
2.5 tsp Mexican spice
3 tsp Garlic powder
4 tsp Paprika
3 tsp Oregano
3 tsp Cumin
Salt to taste
1 cup Vegetable stock
Nachos
Sliced Avocado
Dairy-free Sour cream
Coriander leaves
Method
Step 1- Chilli Con Carne
In a pot, add oil; once hot, add ginger, garlic, and bay leaf. Cook until the garlic is golden brown. Then add onions and cook until transparent.
Step 2
Now add tomato puree, and mix well. Reduce the heat to medium-low and cook till the puree starts to bubble and reduces to half.
Step 3
Add Mexican spice mix, paprika, garlic powder, oregano, cinnamon, cumin and salt. Mix well, then increase the heat to medium and cook for another 2-3 minutes.
Step 4
Then add bell peppers and black beans and mix well. Cook for 3-4 minutes. Then add vegetable stock and water. Give a good stir and cover the pan. Cook for 20 minutes on low heat or till the chilli is thick. Stir occasionally.
Step 5- Assembly
In a serving tray, add nachos, then cover with chilli con carne. Add avocado slices, lemon wedges, coriander and a big dollop of dairy-free sour cream.
Tips
Make sure to keep an eye on the pot when cooking garlic. It can burn quickly. You can also use 2 tsp ginger garlic paste as a substitute.
When adding spices, make sure the heat is always low. Otherwise, you might end up burning them.
The longer you simmer your chilli, the better it'll take.
Before serving, discard the bay leaf.
Comments