BLACK BEAN VEGGIE CHILLI WITH CHEESY NACHOS

- METHOD -

Fry the onion in olive oil for five minutes. Then add the red and yellow peppers and fry for a further 10 minutes. Add the garlic and all the spices and fry for two minutes. Add the tomato paste and chopped tomatoes. Place lid on and cook over low heat for 20 minutes. (If you use a thick-base saucepan and the heat is low enough, the tomatoes and peppers provide all the moisture this dish needs, so do not add water.)

Next, stir in the black beans and the coriander. Place veggies in an ovenproof shallow dish and top with half a pack of nachos. Sprinkle over cheese and place in a 150˚ oven for about ten minutes until the cheese has melted. Sprinkle over spring onion, coriander and jalapeno. Serve with extra nachos and sour cream on the side for some serious dunking action!

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za