Veggie Chilli with Cheese Nachos

13hr 35m
Preparation/cooking time: ca. 90m + Soften: ca. 720m + Bake: ca. 5m

For 4 people

Nutritional Information

Contains 438 Kcal


  • 1 tbsp. rapeseed oil
  • 1 onion, finely chopped
  • 1.5 tsp. sambal oelek
  • 1 dl white wine
  • 1 tsp. ground coriander
  • 0.5 tsp. cumin
  • 0.5 bunch coriander, coarsely chopped
  • 1.25 tsp. salt
  • 100 g corn tortillas
  • 100 g Tilsiter cheese, coarsely grated
  • 100 g red kidney beans soaked for approx. 12 hrs, drained
  • 2 clove of garlic, pressed
  • 2 tomatoes, cut into 2-cm pieces
  • 2 yellow pepper, cut into quarters lengthways and then across into 1-cm-wide strips
  • 3 tbsp. tomato puree
  • 100 g chickpeas soaked for approx. 12 hrs, drained
  • 3 dl water

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  • Simmer the beans and chickpeas in boiling water for about an hour until soft, drain. Heat the oil in the same pan and sauté the onion and garlic. Add the pepper and tomatoes and continue cooking for about 2 mins. Add the tomato puree and briefly continue to sauté. Add the sambal oelek, ground coriander and cumin seeds. 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 and simmer for about another 15 mins. Stir in the coriander, season with salt.
  • Place the corn tortillas in 4 portions on an oven tray lined with baking paper and top with the cheese.
  • Bake for approx. 5 mins. in the top half of an oven preheated to 220°C. Serve the cheese nachos at once with the bean stew.

Products used in this recipe

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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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