This is a recipe for a really tasty and nutritious 5 bean chilli to healthify your nachos! I call them 5 bean loaded nachos. Throw a few store cupboard ingredients (and lots of beans!) in a pot, simmer, then throw onto nachos with all your favourite yummy toppings. Delicious, it feeds a small crowd, and is freezer friendly too!
Pour in the tomatoes, passata and water and add the beans and corn, herbs, and salt.
1 to 2 tablespoons, depending on how fiery you like your chili to be! Better to err on the conservative side, and you can always add more next time if it didn’t seem spicy enough. On the other hand if you overdo it with the chili, I find the toppings cool things down a lot, so it usually isn’t the end of the world!
If you like you can also add a couple of bay leaves and a big drizzle of honey to your chili for a tiny bit of extra pizzazz!
I sometimes find my eyes are bigger than my tummy when it comes to how many nachos to serve! A medium handful per person is about right. If you want to keep the meal a bit lighter though you can reverse the ‘normal’ nacho concept.
Serve the chili stew style in a bowl, then just sprinkle a few nachos over the top for a bit of crunch. Of course you could also serve this veggie chilli with rice, bread or quinoa.
The nutritional info for this recipe is just for the chilli. To be honest it was difficult to calculate it accurately for this recipe, so you might have to disregard it. Sorry if that's a problem for you.
Also, even if you take the nutritional info given as a very rough estimate, I have not included the toppings, as these vary according to what you choose and how much you add to your nachos.