For the Chili -
For the "Nachos" -
For the Guacamole -
1 Add vegetable oil, onion, garlic, peppers, and celery to a large pot. Cook over a gentle heat until soft.
2 Add mushrooms and cook for 5–8 minutes. Spoon in the tomato puree and cook for 10 minutes.
3 Add diced tomatoes, spices, cocoa, and stock. Bring to a boil, reduce heat and cook for 20 minutes.
4 Add eggplant and salt.
1 Gently place the sweet potatoes into a deep fryer with oil heated to 360°F, or in oil about 1 inch deep in a deep skillet on the stovetop; and deep fry for 3 minutes, or until the chips begin to brown.
2 Remove chips from the oil using a perforated spoon; place on a paper towel to soak up any excess oil.
3 Toss chips in salt and paprika.
1 Add chopped avocado to a large bowl and mash with a fork.
2 Mix in the onion, chili pepper, tomato, salt and pepper.
3 Squeeze the limes over the avocado mixture and stir to combine.
To serve, arrange the “nachos” on a large plate, spoon the chili over the chips, and top with the guacamole and chopped cilantro.
NUTRITION INFO PER SERVING (1 serving):
Calories 210 | Protein 4.7 g | Phenylalanine 187 mg
Top Tip: Use a mandolin to get thin, evenly cut “nacho chips”