Cheese nachos with veggie chilli

Total time: 13hr 35m
Preparation Time: 90m

For 4 people

Nutritional Information

Contains 408 Kcal, 21g Protein, 39g Carbohydrates, 15g Fat


  • Bean stew
  • 100 g chickpeas soaked for approx. 12 hrs., drained
  • 100 g red kidney beans soaked for approx. 12 hrs., drained
  • 2 garlic clove, pressed
  • 1 onions, finely chopped
  • 1 tbsp rapeseed oil
  • 3 dl water
  • 2 yellow pepper, quartered lengthwise, cut crosswise into approx. 1 cm strips
  • 1 tsp ground coriander seeds
  • 2 tomato, cut into approx. 2 cm pieces
  • 1.5 tsp sambal oelek
  • 0.5 bunch coriander, roughly chopped
  • 1 dl white wine
  • 0.5 tsp cumin
  • 3 tbsp tomato puree
  • 1.25 tsp salt
  • Nachos
  • 100 g corn tortillas
  • 100 g Tilsiter cheese, coarsely grated

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  • Bean stew

    Simmer the beans and chickpeas in boiling water for approx. 1 hr. until soft, drain. Heat the oil in the same pan, sauté the onion and garlic. Add the pepper and tomatoes and cook for a further 2 mins. Add the tomato puree and cook briefly. Add the sambal oelek, ground coriander and cumin. Pour in the wine, reduce completely, add the water and bring to the boil. Reduce the heat, simmer for approx. 15 mins. Add the beans and chickpeas, simmer for approx. 15 mins. Stir in the coriander, season with salt.
  • Nachos

    Place four portions of the corn tortillas on a baking tray lined with baking paper, scatter the cheese on top. Bake for approx. 5 mins. in the upper half of an oven preheated to 220°C. Serve the cheese nachos immediately with the bean stew.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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