Veggie chilli nachos

Veggie chilli nachos

A Mexican-inspired dinner dish

Veggie chilli nachos consist of a spicy, red kidney bean chilli with nachos made out of crispy, triangles of wholemeal flatbread.

A quick vegetarian dinner recipe that uses cans from your pantry.

Have you ever wondered what to make with canned beans? This is just the recipe for you.

Canned red kidney beans are very versatile, full of flavour and are high in fibre. Open the can, drain them and then use them in recipes like this one or in a casserole/stew or as refried beans.

You should make veggie chilli nachos because they are:

  • Budget-friendly – made from mostly inexpensive pantry ingredients.
  • Quick to make – ready in under 40 minutes, easy to prepare and full of flavour.
  • Freezer-friendly – cook up a batch of the veggie chilli and freeze it.
  • Great as a fakeaway when you are craving a Mexican takeaway.
Veggie chilli nachos
Veggie chilli nachos

Veggie chilli nachos’ main ingredients:

  • Onion
  • Red capsicum
  • Smoked paprika
  • Chilli
  • Red kidney beans
  • Tomatoes
  • Wholemeal flatbreads

Tips for busy cooks

Fresh chilli – swap for ½ tsp of dried chilli of you don’t have fresh.

Red kidney beans – if you don’t have any red kidney beans or if you don’t like them, you can use any other canned beans that you like for e.g. cannellini beans, chickpeas or borlotti beans.
You could use dried beans instead of canned ones if you prefer. Make sure that you soak them and cook them thoroughly as per the packet instructions before you use them in this recipe.

Wholemeal flatbreads – you can use plain flatbreads if you like or just buy a packet of tortilla chips instead.

Plain yogurt – if you don’t have yogurt, you could use sour cream or crème fraîche instead.

Veggie chilli nachos
A great way to use up canned beans

Serving suggestions:

  1. Dinner – serve with a Mexican corn salad & spicy roast potatoes as a tasty Mexican-inspired meal.
  2. Lunch – enjoy these veggie chilli nachos on their own as midday meal.

A cheap pantry meal

Veggie chilli nachos uses pantry staples like canned beans, canned tomatoes and store-bought flatbreads to form a fibre-rich meal that tastes great.

Tasty for dinner or lunch, this dish will be enjoyed by your whole family.

Did you use wholemeal flatbreads to make the nachos or did you have the veggie chilli with store-bought tortilla chips?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Do you love Mexican flavours? Try these recipes next:

Need help on how to save money when buying your groceries and cooking? Have a look at this post:

Veggie chilli nachos

Veggie chilli nachos – a vegetarian chilli with baked triangles of flatbread. A quick dinner recipe that uses cans from your pantry.
Meal Type Dinner, Lunch, Main Course, Snacks
Cuisine Mexican-Inspired
Keyword Vegetarian, Veggie chilli nachos
Total Time 35 minutes
Servings 4 servings
Author Veg Coast Cook

Ingredients

  • 1 tsp extra virgin olive oil plus extra for coating flatbreads
  • 100 g onion (approx. 1 medium) peeled & chopped
  • 1 clove of garlic peeled & crushed
  • 150 g red capsicum (approx. 1 medium) deseeded, stalk removed, chopped
  • 1 tsp smoked paprika dried
  • 1 small red chilli deseeded (reserve some for garnish)
  • ½ tsp cumin ground
  • ½ tsp coriander ground
  • 420 g can red kidney beans drained
  • 400 g can tomatoes
  • 3 tsp tomato paste
  • Salt and pepper
  • 2 large wholemeal flatbreads

Garnish

  • Plain yogurt

Instructions

  1. Preheat the oven to 200°C fan.
  2. Heat the oil in a medium-sized saucepan and add the onion, garlic and capsicum. Stir and fry over a medium heat for 5 minutes. Add the smoked paprika, most of the chilli (reserve some for a garnish), cumin and coriander.
  3. Add the drained red kidney beans, stir and cook for 5 minutes. Add the canned tomatoes, fill the can halfway up with water, and add that to the bean mixture. Add the tomato paste, salt and pepper, stir and turn the heat to low. Cook for 20 minutes.
  4. Meanwhile, cut each flatbread into 8 triangles and rub both sides of each triangles with some olive oil. Place the flatbread triangles onto a large baking tray and bake in the oven for 8 – 10 minutes or until crispy.
  5. To serve hot – put some veggie chilli in a dish, top with yogurt and garnish with slices of red chilli. Place the flatbread triangles around the veg chilli or serve them on the side.

Recipe Notes

Fresh chilli – swap for ½ tsp of dried chilli of you don’t have fresh.

Red kidney beans – if you don’t have any red kidney beans or if you don’t like them, you can use any other canned beans that you like for e.g. cannellini beans, chickpeas or borlotti beans.
You could use dried beans instead of canned ones if you prefer. Make sure that you soak them and cook them thoroughly as per the packet instructions before you use them in this recipe.

Wholemeal flatbreads – you can use plain flatbreads if you like or just buy a packet of tortilla chips instead.

Plain yogurt – if you don’t have yogurt, you could use sour cream or crème fraîche instead.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!



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