Ultimate Chili "Cheese" Nachos

Deselect All

Meatless Chili:

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 chile 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 (I use 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

Assembly:

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