Three Bean Chilli with Nachos
This recipe is my take on a classic but always satisfying veggie staple which can be served in a number of ways, including in wraps or with rice, however this is a bit of a treat for my crisp-mad kids! It’s actually not particularly unhealthy given the limited amount of oil used in frying, and I find that it is a good way of getting those all-important pulses into smaller mouths! Adding chopped jalapenos for the adults also gives this a nice kick.
2tbs olive oil
1 large onion, finely chopped
3 sticks celery, finely diced
1 tin chopped plum tomatoes
500g mushrooms, diced
2 cloves garlic, finely chopped
3 x 400g tins beans (eg. Kidney, Pinto, Black Eye beans)
2tsp smoked paprika
Salt and pepper to taste
50g grated cheese
Small bag unsalted nachos
1. Heat the oil in a large saucepan and add the onion, paprika and garlic. Fry gently for 1 minute.
2. Add the mushrooms and fry for a further 2 minutes, stirring regularly, then add the celery for a further minute.
3. Add the beans and tomatoes, season to taste, and simmer gently uncovered for approx. 20 minutes.
4. Serve with warm nachos, topped with grated cheese and with guacamole or sour cream if desired.