Three Bean Nacho’s with Guac & Cashew Cream

I think most people have a good ol’ go-to nacho recipe.  Nothing is better right?  We’ve tried a few in our time and this one always has us going back for more.  We love to make extra of the bean chilli use left overs in a Bolognese.  Set everything up on the table and let everyone help themselves.  It’s great to get the kiddies involved that way but also creates conversation amongst friends and family when meal time becomes interactive.


  • 2 tbsp coconut oil
  • 1 onion finely chopped
  • 2 cloves of garlic crushed
  • 1 tbsp tomato paste
  • 1/2 tsp chilli flakes (optional)
  • 1 red capsicum finely diced (we always have left over roasted red capsicum in the fridge so often use that).
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 400g can chopped tomatoes
  • 2 tsp Worcestershire sauce
  • 400g can red kidney beans, rinsed & drained
  • 400g can cannellini beans, rinsed & drained
  • 400g can lentils, rinsed & drained

To serve:

  • Guacamole
  • Cashew cream (or substitute with other dairy alternative)
  • Fresh coriander
  • Corn chips (we use Garden of Eatin’ Organic Sesame Blues)

1. Heat the coconut oil in a deep sided large pot over a medium heat.  Add the onion cooking for a few minutes until translucent.  Now add the garlic & tomato paste cooking for 1 more minute.

2. Add the chilli, diced capsicum, cumin and paprika & stir to combine for approx 1 minute.  Now add the tinned tomato and 1 cup of water.  Season well and bring to a simmer.  Add the 3 types of drained beans, Worcestershire sauce and cook for 10 minutes to allow flavour to develop and sauce to reduce.  Adjust season to taste.

3.   Best served with a big dollop of guac & cashew cream on top!