Chili "Nachos" and Guacamole

INGREDIENTS:

For the Chili -

• 3 Tbsp vegetable oil
• 1 cup onions, peeled and chopped
• 2 cloves garlic, chopped
• 2 red chili peppers, deseeded and finely chopped
• 1 cup red peppers, chopped
• 1 cup green peppers, chopped
• 2 cups celery, chopped
• 2 cups assorted mushroom halves (such as a combination of shitake, chestnut and button mushrooms)
• 3 Tbsp tomato puree
• 2 cups canned diced tomatoes
• 1 Tbsp ground cumin
• 1 tsp cocoa powder
• 1 1/4 cups vegetable stock
• 2 cups egg plant, chopped and grilled
• 1 tsp salt

For the "Nachos" -

• 2 medium-sized sweet potatoes, sliced thinly
• Oil to deep fry
• 1 tsp salt 1 tsp smoked paprika

For the Guacamole - 

• 2 avocados, peeled, pitted, and chopped
• 1/4 red onion, peeled and chopped
• 1 red chili pepper, deseeded and finely chopped
• 1 plum tomato, finely chopped
• Salt, to taste
• Black pepper, to taste
• 2 limes Half bunch fresh cilantro, chopped

CHILI

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.

"NACHOS"

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.

GUACAMOLE

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.