Veggie chilli with nachos

INGREDIENTS

Glug olive oil or sunflower oil
1 red onion, roughly chopped
3 mixed peppers, sliced
2 dried ancho chillies, soaked in hot water for 10 minutes, then roughly chopped
2 tsp ground coriander
2 tsp ground cumin
1 tsp smoked paprika
1 tbsp dried oregano
3 fat garlic cloves, sliced
460g passata
1 tbsp red wine vinegar
1 tbsp palm sugar or maple syrup
500ml vegetable stock, hot
400g can black beans, rinsed and drained
Bunch fresh coriander, stalks finely chopped, leaves roughly chopped
Juice ½ lime, plus 6 wedges to serve
200g bag tortilla chips
100g lincolnshire poacher, strong cheddar or vegetarian alternative, grated
4 spring onions, chopped
3 pickled jalapeños from a jar, chopped

Heat the oil in a flameproof casserole and cook the onion for 5 minutes. Add the peppers for 10 minutes more. Add the chopped ancho chillies, spices, oregano and garlic, then fry for 2-3 minutes. Stir in the passata, vinegar, sugar/syrup and stock, then bring to the boil. Turn the heat to medium and cook uncovered for 30 minutes.
Heat the oven to 220°C/200°C fan/gas 7. Add the beans, chopped coriander stalks and the lime juice to the chilli on the hob. Cook for 5 minutes, then remove from the heat and cover the top with layers of tortilla chips and grated cheese. Bake for 10-15 minutes until golden brown and the cheese has melted.
Just before serving, mix the coriander leaves, spring onions and jalapeños in a small bowl, then scatter over the chilli. Serve with lime wedges to squeeze over.