Chilli With ‘Nachos’ & Guacamole

Method

To make the chilli, cook the onion, pepper, chilli, celery and garlic over a gentle heat until soft.
Add the mushrooms and cook for 5 – 8 mins, spoon in the tomato puree and cook for a further 10 mins.
Add the tinned tomatoes, spices, cocoa and stock then bring to the boil, cook for a final 20 mins.
Finally add the aubergines and season.
To make the ‘nachos’, gently place the thinly cut sweet potato in the oil at 180°c and deep fry for 3 minutes, or until nachos begin to brown.
Remove using a perforated draining spoon and place on paper towel to soak up any excess oil.
Toss in salt and paprika.
To make the guacamole, mix the onion, chilli, tomatoes, salt and pepper.
Place the avocados in a bowl.
Squeeze the lime over the chopped avocados, then mix well with the rest of the guacamole ingredients and season to taste.
To serve, sit the ‘nachos’ in a large bowl, spoon over the chilli and top with the guacamole. Sprinkle with coriander to finish.

Remember 5g cocoa powder= 1 exchange. Always check the protein content on labels as ingredients lists can change. Use the NSPKU foods list to check permitted foods.

Ingredients