Googie’s Kitchen presents Chilli and Potato Nachos

Corn is one of the main ingredients in nachos. It’s OK for the body if eaten occasionally. Nowadays corn is often used in most processed foods especially in gluten free foods. Corn flour is often used as a flour replacement instead of wheat flour. Therefore it means that many people eat too much corn.

The vegetable itself is good for the body in moderation. It’s high in fibre and may help to aid digestion. Although, it is high in starch which can spike blood sugar levels and may prevent weight loss. When eaten in large amounts it may cause weight gain. Hence the reason why I decided to make my own. These potato nachos may not have as much crunch but they are still delicious and so tasty.

Do you eat a lot of corn and have you thought about cutting it out of your diet? If so let me know in the comment below and please don’t forget to like and follow me.

Equipment needed

• Sharp knife
• Chopping board
• Grater
• Vegetable peeler
• Slow cooker
  • Or large saucepan
  • and wooden spoon
  • and plastic brush
• Teaspoon
• Tablespoon
• Baking tray
• Grease proof paper

Ingredients

• Onions x 2
• Courgette x 1 large
• Carrot x 1 large
• Butternut squash x 1/2 medium
• Garlic x 2 cloves
• Spinach x 1 200g bag
• Tomatoes x 1 400g tin
• Vegetable stock x 500 ml
• Butter beans x 1 400 g tin
• Cannelini beans x 1 400g tin
• Mild or hot chilli powder x 1 tsp
• Groung ginger x 1 tsp
• Ground coriander x 1 tsp
• Ground cumin x 1 tsp
• Ground cinnamon x 1/2 tsp
• Ground oregano x 1 tsp
• Bay leaves x 2
• Tomato puree x 1 tbsp
• Brown rice flour x 1 tbsp
• Salt and pepper
• Olive oil (hob method only, for sauce pan)

Method for slow cooker

• Peel and slice the onions and garlic and put into the slow cooker.
• Grate the courgette and the carrots and put these into the slow cooker.
• Next peel half the butternut squash and cut into 1 cm pieces and put this in as well.
• Add in the beans plus the water in the tins and the tinned tomatoes.
• Sprinkle in all the herbs and spices, plus the tomato puree and brown rice flour.
• Then put the bay leaves in and season with salt and pepper to taste.
• Finally stir all the ingredients together and put on a low heat for eight hours or a high heat for four hours.
• 30 minutes before serving, add in the spinach and stir until it has wilted into the chilli.
• Then serve with the potato nachos and enjoy.

Method for the hob

• Peel and slice the onions and the garlic and set aside.
• Grate the courgette and the carrots and again set aside.
• Next peel half the butternut squash and cut into 1 cm pieces and set aside.
• Put the saucepan on a medium to high heat and drizzle the base with olive oil.
• Spread the oil evenly over the base with the plastic brush.
• Once the pan is hot, add in the onions and garlic and fry until the onions are starting to soften.
• It should take around five minutes or so.
• Next add in the butternut squash, carrots and courgette and fry for a further 2 – 3 minutes.
• Sprinkle over the spices and brown rice flour and fry for a further minute.
• Then add in all the beans including the water and the tinned tomatoes.
• Bring to the boil and leave to simmer.
• Add in the tomato puree and stir.
• Finally season with salt and pepper to taste.
• Leave on a low heat to simmer for 30 – 40 minutes.
• Serve with the potato nachos and enjoy.

Ingredients for the potato nachos

• Potatoes x 800 g
• Dried mixed herbs x 2 tsps
• Garlic granules x 2 tsps
• Oil x 4 tbsps

Method for cooking the potato nachos

• Preheat the oven to 180°C or gas mark 4.
• Pre line a baking tray with the grease proof paper.
• Peel the potatoes and thinly slice them.
• Put the slice of potato into a large mixing bowl.
• Add the oil, dried mixed herbs and garlic granules to the mixing bowl.
• Cover the potatoes in the oil, herbs and garlic mix.
• When they are all coated in the oil mix put them onto the baking tray.
• Make sure they don’t overlap each other.
• If they do overlap then use two baking trays or cook them one tray after the other.
• Put the tray or trays into the oven for 25 – 30 minutes or until they are golden brown.
• Half way through remember to turn the potato over so both sides are cooked evenly.
• Serve the chilli into the bowls and add the potatoes.
• Then enjoy!

Chilli and Potato Nachos was delicious. To be honest, as I mentioned earlier, the potato nachos didn’t have much crunch but they were just as yummy. My husband Howard and my son Ted thought this was a great alternative to corn nachos. I knew it was a great dinner because their plates were clean by the end of the meal. The great part about this meal is the chilli could be made in advance and frozen. Then heated up when the potatoes are cooking. However you decide to eat this dish, as always, please enjoy. Thank you. xxx