Veggilicious Chilli Nachos | The Kid-friendly Vegetarian Nachos

Which kid doesn’t love nachos, right?

We’ve tried recipe after recipe to find the perfect nacho sauce for years. And we think we finally found it!

This kid-friendly vegetarian nacho sauce is full of flavour, nutrients and veggies minus the spiciness that usually turns our munchkins’ smile upside down.

Here’s a quick tip for you:
Turn this recipe into a bulk cooking session and then freeze the sauce in smaller batches for those nights where you simply can’t be asked to cook, but still want to dish up nutritious goodness rather than takeaway you’ll regret down the track.

We always have this one stacked in the freezer so we can simply grab our Sticke Plates, reheat the sauce and serve it all up with a bunch of nachos and rice. #savemysanity

Each toxic-free Stickie Plate not only holds on firmly to almost every surface, but lets you neatly portion your foodie creations in three sections for an instant three-course meal. And it loves a decent dishwasher session to take care of the veggie aftermath, which puts it up there with our most-loved dinnertime companions of all time.

Makes 6 Portions | Prep 15 minutes | Cook 45 minutes

Ingredients

1 tbsp olive oil
1 onion, finely diced
2 cloves garlic, finely diced
2 tbsp cumin
1 tbsp coriander
1 tsp cinnamon
1 tsp smoked paprika
1 tsp oregano
1 carrot, grated
1 zucchini, grated
1 red capsicum, finely diced
500 g minced beef
400 g (1 can) crushed tomatoes
400 g (1 can) kidney beans, rinsed and drained
1 tbsp beef/vegetable stock concentrate
250 ml (1 cup) water
2 tbsp tomato paste
salt and pepper to taste
handful fresh coriander, roughly chopped to serve

Method

Heat the oil in a large pan and sauté the onions over a medium heat for 5 minutes until soft and translucent. Reduce the heat and add the garlic and spices and stir for another minute.

Add the carrot, zucchini, and capsicum, and sauté for 2-3 minutes before adding the mince. Cook for a further 5 minutes, stirring frequently, to ensure the meat is browned.

Add the tomatoes, kidney beans, stock concentrate, and water. Bring to the boil then simmer gently for 20 minutes, stirring occasionally.

Finally add the tomato paste and salt and pepper, and allow to simmer for a further 5 minutes.

To serve, place a layer of nachos in the main section of your favourite Stickie then place a serving of chilli on top. Sprinkle with coriander. Add a dollop of refried beans and rice as sides.