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easy black bean chili nachos recipe

Smoky Black Bean Chilli Nachos

  • Author: Jess Bunn
  • Yield: 2 Servings
  • Diet: Vegetarian


Smokey, hearty, crunchy and cheesy – these black bean nachos have everything you could possibly ask for!


  • 1 1/2 cups Black Bean Chilli (recipe follows)
  • 160200g corn nachos
  • 1/2 cup grated cheese (vegan or cheddar)

Load your Nachos

  • The topping below are all suggestions, add as many or as few as you like
  • 1/2 cup guacamole
  • 1/4 cup red onion pickle
  • 1/3 cup charred tomato salsa
  • 1/2 cup Vegan Nacho Cheez Sauce
  • 1 fresh tomato, diced
  • 1 spring onion, sliced thinly, to garnish
  • 1/4 cup sour cream
  • fresh coriander, to garnish
  • Sliced Pickled Jalapeño

Smokey Black Bean Chilli

Makes 4-5 cups of Chilli

  • 1 large carrot, peeled and diced
  • 1 rib of celery, peeled and diced
  • 1 large onion, peeled and diced
  • 2 cloves garlic, crushed (about 1 Tbsp)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 cups cooked pulses (I used a 50/50 mix of brown lentils and black beans)
  • 250ml vegetable stock
  • 1 tin tomatoes
  • 12 diced chipotle in adobo (or add smoked chilli flakes to taste)
  • 1/2 tsp liquid smoke (optional)
  • oil
  • salt
  • pepper


The Chili

  1. Set a large saucepan over medium-high heat and add a drizzle of oil.
  2. Add the diced carrots, onion and celery, and cook until the vegetables have softened and golden brown.
  3. Once the vegetables have softened add the garlic, cumin, and coriander and cook for 2 more minutes, stirring to ensure the spices don’t stick and burn. Remove the vegetables from the pan and set them aside for later.
  4. To the same pan (no need to wash it) add the tinned tomatoes. FIll the empty tin 1/3 full with water, swirle it around to and add this tomatoey water to the pan too.  Allow the tomatoes to cook for at least 20 minutes on medium-high heat. Chefs Tip: Tinned tomatoes can be quite acidic, so personally, I like to cook them for as long as I have time. As the tomatoes cook, the acidity mellows, without the need to add sugar.
  5. Once the tomatoes have cooked, add the vegetables back into the pan, along with your pulses of choice, and the vegetable stock. Place the pan back on the heat and cook the chilli until the sauce has reduced and thickened to a rich deep red.
  6. Season the Black Bean Chilli with salt and pepper to taste. Add in your diced chipotle or smoked chilli flakes to taste. If using liquid smoke, add it now, a little add a time, tasting as you go, until you are happy with the smokey flavour.
  7. Serve your chilli spooned over the nachos above, stuff it into burritos or enchiladas, or smear it through a grain bowl.
  8. Freezing – Black Bean Chilli will always have your back in an emergency dinner situation! Simply cool it to room temperature, portion it into containers and freeze it for up to three months.

Build The Nachos

  1. Preheat the oven to grill and gather your ingredients.
  2. Scatter your nachos in an even layer, over a large ovenproof tray or dish and sprinkle over the cheese.
  3. Blob spoonfuls of the Black Bean Chilli over the nachos.
  4. Place the nachos in the oven, under the grill, until the cheese has melted and bubbled.
  5. Working quickly, remove the nachos from the oven and add as many of the optional toppings as you’d like.
  6. Serve the nachos immediately, piping hot from the baking tray, and enjoy.
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Mexican-inspired


  • Serving Size: 1
  • Calories: 1610.11kcal
  • Sugar: 48.33g
  • Sodium: 2719.78mg
  • Fat: 43.1g
  • Saturated Fat: 11.82g
  • Unsaturated Fat: 11.39g
  • Trans Fat: 0.36g
  • Carbohydrates: 246.61g
  • Fiber: 57.32g
  • Protein: 76.17g
  • Cholesterol: 32.54mg

Keywords: Smoky Black Bean Chilli Nachos

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