Mexican Big Bean Chilli with Cheesy Nacho Chips

Cooking time
Serves2 people
Mexican Big Bean Chilli with Cheesy Nacho Chips

This hearty pot of chilli is absolutely full beans, lots of Mexican-inspired spice and a spoonful of cocoa for an authentic hit of flavour (any excuse for chocolate, really). Topped with sharp cheddar and crispy garlic, with crunchy tortilla chips on the side for scooping.

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  • 1 celery stick
  • 1 red onion
  • 3 garlic cloves
  • 1 carrot
  • 400g tin of aduki beans
  • 400g tin of haricot beans
  • 1 orange
  • 1½ tsp smoked paprika
  • 2 tsp ground cumin
  • 1 cinnamon stick
  • 400g tinned cherry tomatoes
  • 4 white tortillas
  • 100g cheddar
  • 1 tsp cocoa powder
  • 1 tbsp olive or sunflower oil
  • Sea salt
  • 200ml cold water
  • Freshly ground pepper

Prep: 15 mins | Cook: 30 mins

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1. Trim the celery. Peel the onion, 1 garlic clove and the carrot. Roughly dice everything. Heat a large pan over a medium heat for 1 min, then add ½ tbsp oil, the chopped veg, garlic and a pinch of salt. Cover and cook gently for 10 mins till softened.
2. While the veg cook, drain the aduki and haricot beans in a colander and rinse. Grate the zest off the orange.
3. Stir the orange zest into the veg with 1 tsp smoked paprika, 2 tsp ground cumin and the cinnamon stick. Stir for 1 min.
4. Stir in the beans and the tinned cherry tomatoes. Half-fill the can with water (around 200ml) and pour into the pan. Season with a little pepper. Cover the pan and simmer for 15 mins, stirring now and then.
5. While the chilli cooks, heat your oven to 180°C/ Fan 160°C/Gas 4. Chop the tortillas into around 8 triangles each and spread them out on 1 large or 2 medium baking trays.
6. Coarsely grate the cheddar. Sprinkle half over the tortilla chips and dust them with ½ tsp smoked paprika. Slide them into the oven and bake for 5-10 mins till golden and the cheese is bubbling. Set to one side.
7. While the tortillas bake, peel and thinly slice the remaining 2 garlic cloves. Heat ½ tbsp oil in a small pan over a low heat. When hot, add in the sliced garlic with a pinch of salt. Fry for 2 mins till golden and crisp. Remove from the pan with a slotted spoon and place on kitchen paper to drain.
8. Add 1 tsp cocoa powder to the chilli. Stir, then taste again. It should taste rich and spicy. Add a little more cocoa, salt, pepper or smoked paprika if you think it needs it.
9. Spoon the big bean chilli into 2 warm bowls. Top with the crisp garlic and the remaining cheddar. Serve with the tortilla chips on the side for scooping.
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Food Flirt


Ooh this was nice, will definitely be making this again. Great idea with the tortillas :o)