A classic dish in any household…nachos. How can you possibly go wrong? Better yet, nachos served with the classic combo of veggie chilli and spicy salsa. That will get your mouth watering, no doubt.
There is no question that will all love to indulge in some decadent nachos from time to time as its one of the biggest comfort foods to date. Lucky for you, this recipe is low FODMAP, created for those who both suffer and don’t suffer from IBS to enjoy.
Low FODMAP Veggie Chilli served with Nachos and Spicy Salsa
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4
Ingredients:
– 300g chopped tomato
– 300g firm tofu mince
– 150mL hot vegetable stock (use 27g of Bay’s Kitchen Concentrated Vegetable Stock with 150mL boiling water)
– 1 medium courgette/ zucchini
– 1 red pepper
– 2 Tbsp tomato puree (ensure it’s plain and not garlic flavoured)
– 2 Tbsp garlic-infused oil
– 2 Tsp dried coriander (or chop 30g fresh coriander and add at the end)
– 1Tsp chilli powder (can go mild or hot depending on your tolerance of spice or half and half)
– 1 Tsp ground cumin
– ½ Tsp paprika
– Pinch of salt (optional)
To Serve
– 1 Jar of Bay’s Kitchen Spicy Tomato Salsa (30g per serve needed)
– 120g Guacamole (30g per serve)
– 100g plain tortilla chips
– 75 mL lactose free yoghurt
– Grated cheese (can choose a vegan option)
– ½ lime
Method:
- 1. Chop the courgette and pepper into small pieces.
2. Boil the kettle and measure out 150ml of water and add the vegetable stock, then set to one side.
3. Heat the oil in a pan and then add the pepper and courgette. Cook on a medium heat for 5 minutes. Then add the chilli powder, cumin and paprika. Continue to cook for a further 2 minutes, stirring regularly.
4. Stir in the chopped tomatoes, tomato puree and vegetable stock. Bring to a gentle simmer for 5 minutes.
5. Add the tofu mince and coriander. Continue to cook for a further 10-12 minutes. Season to taste.
6. Add the tortilla chips to a large bowl or spread evenly across 4 individual bowls and sprinkle over the grated cheese (You can warm the tortillas and cheese in the oven or grill for a couple of minutes if you wish).
7. Load up the tortilla chips with the chilli, then drizzle over the juice of half a lime.
8. To serve, dollop the Bay’s Kitchen Spicy Tomato Salsa, Vegan yoghurt and guacamole on top and enjoy!
Recipe Acknowledgement: Bay’s Kitchen
