Plant-Based Chilli With Cultured Coconut And Nachos

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil half a kettle

Peel and dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the diced onion with a very generous pinch of salt and pepper and cook for 3-4 min or until starting to soften

While the onion is softening, drain and rinse your red kidney beans

Peel and chop your sweet potato[es] into bite-sized pieces

Add your soy sauce and a pinch of sugar to 200ml [260ml] [350ml] boiled water – this is your soy stock

Once the onion has softened, add the chopped garlic, ground smoked paprika and ground cumin and cook for 30 secs or until fragrant

Once fragrant, add the drained red kidney beans, chopped tomatoes, chopped sweet potato and soy stock

Cook, covered, for 12-15 min or until the sweet potato is cooked through – this is your plant-based chilli

Meanwhile, stack your tortillas and slice them into triangles

Add the tortilla triangles to a baking tray (or two!) with a small drizzle of olive oil and a pinch of salt

Give everything a good mix up, then spread them out and put the tray[s] in the oven for 6-8 min or until lightly browned and crisp – these are your nachos

Tip: Watch them like a hawk to make sure they don't burn!