Chile Sin Carne Con Nachos y Queso

23 Dec

Vegetarian chilli is one of those dishes , like vegetarian lasagna, that tends to disappoint. Flavourless, watery, frozen ready meals spring to mind. This is the antithesis of that sad memory. Think healthy, colourful, packed with flavour, get up and go comfort food and you’re half way there. The toppings make it extra special and tasty, don’t skimp…!

Chilli Sin Carne Con Nachos y Queso

serves 4, vegetarian

adapted from a 101 Cookbooks recipe

  • 2 tbsp olive oil
  • 1 red onion , chopped
  • 1 stick celery, chopped
  • 3 cloves garlic, chopped
  • 1 tbsp minced ginger
  • 1 & 1/2 tsp chilli powder
  • 1 green chilli, deseeded & chopped
  • 1 tbsp chipotle paste (a mexican smoked chilli paste)
  • 1 tsp ground cumin
  • 1 tin chopped tomatoes (4oo ml)
  • 1 – 1 & 1/2 litres veg stock
  • 125 gr cooked chickpeas ( drained & rinsed)
  •  about 200 gr dried brown lentils 1 cup, rinsed
  • about 75 gr dried red lentils 1/3 cup , rinsed
  • about 75 gr barley 1/3 cup
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano

Toppings

  • nachos (corn tortilla chips)
  • grated cheese (I used Cheddar & Manchego)
  • fresh lime juice
  • sour cream
  • fresh coriander, chopped

Cook the onions & celery in hot oil over a medium heat for about 6 minutes until softened. Add the garlic, ginger, fresh chilli, chilli powder & cumin and cook for another minute. Stir in the chipotle paste, tinned tomatoes and a litre of stock. Add the chickpeas, lentils and barley and bring to a boil. Reduce the heat, season with the salt, pepper & oregano and simmer for 35 – 40 minutes or until the lentils are cooked. You may need to add more stock while it’s cooking.

Preheat the grill to hot and ladle the chilli into warmed bowls. Top with the nachos, grated cheese, a blob of sour cream, a good squeeze of lime juice and sprinkle with fresh coriander. Put it under the hot grill for about a minute until the cheese is melted and bubbling……

This chilli is special, you should make a lot of it. We had it for dinner, and then for lunch the next day, I added some more stock to stretch it. So we had Chilli Soup with Nachos which was also fantastic..

Remember the toppings make it. The crunchy nachos, bubbling cheese, cooling sour cream & zingy lime juice take it to another level… Enjoy!

3 Responses to “Chile Sin Carne Con Nachos y Queso”

  1. Tes December 23, 2010 at 1:26 pm #

    Wow this chili looks so fresh and delicious🙂 I can’t wait to try this. It sounds so warm and comforting🙂

  2. Roxan December 23, 2010 at 7:03 pm #

    Oh, I LOVE LOVE LOVE nachos! I love anything that I can pick at with my fingers, but I especially love nachos. These look great and I lvoe that you didn’t use meat in it. I’ve been cutting more and more meat out of my diet lately.

Trackbacks/Pingbacks

  1. Zucchini Green Chilli Cornbread « Cook Eat Live Vegetarian - October 4, 2011

    […] would also be the perfect accompaniment to this Caribbean Chilli or this Chilli Sin Carne Soup or this Mexican Squash Chilli. Take your […]

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