Wednesday, July 14, 2021



There's something so delicious and heartwarming about a bed of warm corn tortilla chips topped with a generous drizzle of my ultimate vegan "cheese" sauce for nachos. Place a generous dollop of chili in a single pot, a pinch of chopped jalapenos and cilantro.



For the Chilli:

  • 1 beef Oxo cube dissolved in 150ml of boiling water
  • 1 pack ready diced carrot and swede about 500g
  • 1 can red kidney beans in chilli sauce 400g
  • 1 tsp Lazy Chilli or more or less to taste
  • 1 can chopped tomatoes 400g
  • 1 large onion finely chopped
  • 400 g extra lean beef mince
  • 3 sticks celery diced
  • 1 tsp chilli powder
  • 1 tsp Lazy Garlic

For the Wedges:

  • seasoning of your choice chip seasoning, paprika or salt and pepper
  • low calorie cooking spray
  • 2 baking potatoes

For The Cheesy Topping:

  • 75 g light spreadable cheese
  • 20 g low fat cheddar



For The Wedges:

  1. Cut the potatoes into wedges and microwave on high for 3 minutes. Remove, shake and return to the microwave for another 2 or 3 minutes
  2. Tip onto a baking tray sprayed with low calorie cooking spray
  3. Spray wedges with low calorie cooking spray and sprinkle over seasoning of your choice
  4. Cook in oven at 200 degrees C for approx. 25 mins, shaking several times during cooking

For The Chilli:

  1. Set the Instant Pot to sauté
  2. Spray with a little low calorie cooking spray and cook the onions until translucent
  3. Add mince and chilli powder, then saute until browned, then add garlic, chilli and stock, stir, then add tinned tomatoes and red kidney beans
  4. Finally, tip in the diced veg
  5. Switch to manual pressure cook mode and set for 15 mins
  6. Allow 5 minutes Natural Pressure Release (NPR) then Quick Release (QR) until pressure released
  7. Remove lid. Switch to saute mode again. Thicken with ½ tsp xanthan gum if required
  8. Pour chilli into an ovenproof dish, arrange the wedges around the dish. Spread the light spreadable cheese over the top, and if you’d like, you can a sprinkle of cheddar too.
  9. Return the dish to the oven for 5 mins until the cheese is melted and golden brown
  10. Serve with a green salad or fresh spinach leaves. Enjoy your food!