This simple chilli is perfectly paired with warm tortila chips and topped with pickled jalapenos, coriander leaves and grated vegan cheese.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat 2 tbsp oil in a large saucepan and gently cook the onions, garlic and peppers for 15 minutes, stirring until the onion is softened and golden. Add the spice rub, cook for a minute, then stir in the tomatoes and stock, bring to the boil and simmer for 15-20 minutes until thickened.
Preheat the oven to 200˚C, gas mark 6. Add the beans and habanero chilli paste to the pan and cook for a further 5 minutes or so until piping hot. Using a pair of scissors, cut each tortilla into 12 wedges. Brush lightly with the remaining oil and spread out on two large baking sheets. Bake for 6-8 minutes until crispy and golden.
Divide the chilli between bowls, scatter with vegan original, jalapenos and coriander, and serve with the warm tortilla chips.
Typical values per serving when made using specific products in recipe
Energy | 1,437kJ/ 343kcals |
|---|---|
Fat | 12g |
Saturated Fat | 3.3g |
Carbohydrates | 41g |
Sugars | 14g |
Fibre | 13g |
Protein | 12g |
Salt | 1.6g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
