Nacho topped tasty veggie chilli

Isabella Velling

Isabella Velling from Adisham CE primary school in Canterbury 2017 entrant

I’m not a big meat eater and nachos is one of my favourite dishes! I think it works really well as a topping for this healthy vegetarian chilli. I love to make salsa and guacamole too and this fish works so well with them! (Ps my Dad says the beer goes well with it too!)

Method

1)Heat a glut of olive oil in a pan over a low heat. Add onions and fry gently for 5 minutes. Add the garlic and continue frying for a further 2 minutes.
2) add the quorn and spices. Fry for 3 minutes before adding the remaining vegetables, mixed beans, Tom purée and tinned tomatoes and stock. Bring to the boil then simmer for 15 minute. Season to taste.
3) transfer chilli to a oven proof dish and add a layer of tortilla chips and sprinkle with grated mature cheddar. Repeat this layering and then put in oven for 5 minutes until cheese has melted. Serve with homemade salsa and avocado dip.

Ingredients

1/2 red onion
1 garlic clove
150g quorn mince
1/4 each red, green, yellow and orange pepper
1 tbsp butternut squash
3 babycorn
1/4 can mixed beans
1 tsp hot chilli powder
1 tsp paprika
1/2 tsp cumin powder
200g tinned tomatoes
1tbsp tomato paste
100ml vegetable stock
1 bag tortilla chips
50g grated mature cheddar
Olive oil