Henry Firth and Ian Theasby served up the ultimate chilli with big bad Nachos and vegan cheese on Living On The veg.

The ingredients for the chilli are: 400g chestnut mushrooms, olive oil, 2 red onions, 4 garlic cloves, 2 fresh red chillies, 30g fresh coriander, 1 celery stick, 1 red pepper, 1 tbsp tomato purée, 250ml red wine, 2 tsp soy sauce, 1 tsp balsamic vinegar, 2 x 400g tins chopped tomatoes, 1 x 400g tin black beans, 1 x 400g tin kidney beans, 11⁄2 tsp maple syrup, 10g dark chocolate, Salt and pepper to taste.

For the Chilli Spice Mix: 1 tsp chilli powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1⁄2 tsp ground cinnamon, 1⁄2 tsp dried oregano, 1⁄2 tsp salt, 1⁄2 tsp black pepper and 1 bay leaf.

For the nachos: 2 x 200g bags tortilla chips, 100g jar jalapeños, 50g grated dairy-free cheese, Salsa to serve, Guacamole to serve and 15g coriander leaves to garnish.

See the recipe in Bosh’s book titled: BOSH! Healthy Vegan: Over 80 brand-new recipes with less fat, less sugar and more taste, from the 1 Sunday Times bestselling authors available from Amazon now.