It's win-win with this recipe! I'll show you how to make the chili & also use the leftovers with nachos. The leftovers meal options are endless though...chili stuffed capsicum, enchiladas, burritos, tacos...
You can see this with rice but sometimes I love chili in a nourish bowl with salad, avocado & (this is a bit left-field) but I also add a spoon of hummus! It's sooooo good with chili! Trust me :)
Here is my veggie loaded nachos. Just have a look in your fridge & use whatever you've got. Here I put a whole lot of corn chips on a baking tray with chopped tomatoes, red capsicum, onion, tinned corn...& thinly sliced Brussels sprouts! Sprinkle over grated cheese & put in the oven or under the grill to melt.
Serve with warmed up leftover chili, avocado & fresh coriander (or parsley which is what I used to freshen up this dish as I didn't have coriander!)
- 1 chopped red onion
- 4-6 garlic cloves
- 1 grated carrot
- 1 grated zucchini
- 1 bunch of coriander, leaves & stalks separated, stalks finely chopped
- 1 cup split red lentils
- 2 tsp paprika
- 2 tsp cumin
- 2 tsp garlic powder
- 2 tsp coriander powder
- salt & pepper
- 700g jar passata
- 1-1/2 cups water
- Put everything except the kidney beans & coriander leaves in a large pot & bring to a slight boil then turn down the heat & simmer (you can saute the onion, garlic, carrot & zucchini first...but if you're short on time then don't even worry about it!)
- Stir occasionally until cooked (around 45 minutes)
- When it's almost done, mix through the drained & rinsed kidney beans & coriander leaves.