This can be served as a bake or, leaving the topping off, as an ordinary chilli. You can add more peppers, decrease the amount of beans and make it spicier to taste. The base can be frozen for up to 1 month.
4 people made this
2 tablespoons vegetable oil
1 large onion, chopped
1 green pepper, chopped
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon chilli powder
2 x 400g can beans - whatever type you like
400g can chopped tomatoes
2 cloves garlic, chopped - more or less to taste
100g tortilla chips
50g vegetarian cheese, grated
Method Prep:10min › Cook:25min › Ready in:35min
Preheat oven to 200 C / gas 6.
In a large pan, heat the oil, add the onion, garlic and pepper and cook until soft. Add the spices and cook for 1 minute. Add beans, tomatoes and seasoning, cover and simmer for 10 mins until thickened. Spoon in to an ovenproof dish.
Lightly crush the tortilla chips and scatter on top of the chilli mix. Sprinkle over the cheese and bake in the oven for about 15 minutes until the cheese has melted. Serve hot with salad.