Ultimate Chilli "Cheese" Nachos by Mary McCartney Recipe | Food Network UK

Ingredients

• Meatless Chilli
• 2 tablespoons olive oil
• 2 medium onions, finely chopped
• 1 red bell pepper, deseeded and finely chopped
• 1 1/2 cups canned kidney beans, drained and rinsed (from a 15.5-ounce can)
• 1 cup plant-based ground meat alternative or plant protein burger, cooked and pulled apart with a fork
• 7 ounces green string beans, trimmed and chopped small
• 2 cloves garlic, finely chopped
• 1 tablespoon tamari sauce (gluten-free) or soy sauce
• 1 tablespoon tomato puree
• 1 tablespoon vegan Worcestershire sauce (standard has anchovies in it)
• 1 teaspoon chipotle chilli paste (1/2 teaspoon if for kids)
• One 14.5-ounce can chopped tomatoes
• Flaky sea salt and freshly ground black pepper
• 1 tablespoon finely chopped fresh cilantro or parsley, or 1 teaspoon dried cilantro
• Nacho "Cheese" Sauce
• 1/4 cup olive oil
• 1/4 cup all-purpose flour (or gluten-free all-purpose flour)
• 2 cups unsweetened plant-based milk (Mary uses oat), or almond or soy for gluten-free
• 1/4 cup nutritional yeast flakes
• 2 teaspoons chipotle paste
• 1 teaspoon low-sodium vegetable bouillon powder
• 1 teaspoon ground turmeric
• One 13-ounce bag lightly salted corn tortilla chips
• 6 ounces sliced pickled jalapenos, drained (half a 12-ounce jar)
• Handful of chopped fresh cilantro