- 1 onion
- 1 red pepper
- 2 garlic cloves
- ½-1 jalapeño chilli
- 2 tsp cumin seeds
- 1 tsp dried oregano
- A pinch of chilli powder
- 400g tin of red kidney beans
- 200g soya mince
- 400g passata
- 4 white tortillas
- A handful of flat leaf parsley, leaves only
- ½ tbsp olive oil
- Sea salt
- 1.
Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and finely chop the onion. Halve the pepper and scoop out the white pith and seeds. Finely chop the pepper.
- 2.
Warm a pan over a medium heat for 1 min, then add ½ tbsp olive oil and the onion and pepper. Season with a pinch of salt and fry, stirring every so often, for 5 mins till the veg start to look glossy.
- 3.
While the veg fry, peel and finely chop the garlic cloves. Halve the chilli, scoop out the seeds and white pith and finely chop it (jalapeño chillies are hot, so just use half for a milder heat and definitely remove all the seeds and white pith).
- 4.
Add the garlic and chilli to the pan with 2 tsp cumin seeds and 1 tsp dried oregano. Add a pinch of chilli powder (it's hot, so use as much or as little as you prefer). Stir to mix.
- 5.
Drain the kidney beans and rinse them. Tip them into the pan. Add the soya mince. Pour in the passata. Stir to mix, pop a lid on the pan and simmer for 20 mins till the chilli thickens up. Stir every so often.
- 6.
While the chilli cooks, slice the tortillas into 8 triangles each. Spread them out on a baking tray. Bake for 8-10 mins till they’re golden brown and crisp. Finely chop the parsley leaves.
- 7.
Taste the chilli and add a pinch more salt if you think it needs it. Spoon the chilli into bowls. Garnish with the chopped parsley, then serve with the nacho chips for scooping.