Just in time for football season!! How about serving up a big plate of
Vegetarian Chili-Cheese Nachos!
This is actually one of my favorite go-to football meals because it’s really easy to make, it’s ready in about 30 minutes, and it’s something I can fix the carnivores and the vegheads alike.
And, oh yeah, did I mention it tastes really good?
Making Chili-Cheese Nachos
This particular football favorite is made in two parts: make the chili and then assemble the nachos. As a quick note, the key to making this recipe quickly is that you don’t need to make world championship cook off-level chili. A nice quick chili made basically like you’d make a marinara is all you need, especially with everything else we’re going to throw on top of these babies.
Oh, and by the way, this is a long ingredient list, but you can make it smaller by replacing all of the spices with your favorite chili mix. Also, all of the toppings for the nachos are optional. Feel free to use as many or as few of the toppings as you’d like. I just like to make my chili-cheese nachos loaded chili-cheese nachos.
You will need:
- 2 tablespoons olive oil
- 1 green pepper diced
- 1 jalapeno, sliced and optionally seeded
- 1 large onion diced
- 1 28 ounce can crushed tomatoes
- 1 12 ounce can tomato sauce
- Spice mix:
- 3 tablespoons chili powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon ancho chili powder
- 1 tablespoon smoked paprika
- For the nachos:
- 1 bag tortilla chips
- 1/2 pound shredded cheddar cheese*
- Optional toppings:
- Sour cream
- Black olives
- Pickled jalapeno peppers
- Hot sauce
- More shredded cheese
- Diced shredded tomatoes
- Sliced green onions
Okay, I’ll stop…
* Yes, you can use more cheese, but I personally like chili-cheese nachos, not cheese-chili nachos. I do find that I am often in the minority, however…
In a skillet or pot over medium heat, add the olive oil and let it get hot. Add the green pepper and a pinch of salt, wait about a minute, then add the jalapeno, wait another minute, and then add the onion. Cook until the onions are translucent about 8 minutes.
Add the crushed tomatoes, tomato sauce, and the spice mixture. Stir well. Bring to a boil and then lower the heat. Cook for about 10 minutes or until the chili has reached the thickness you want.
Now to make the nachos. Preheat the oven to 350 degrees. When it has come to temperature (not before or the chips will get soggy) lay the tortilla chips out on a baking sheet and pour the chili on top of the chips. Then top with the shredded cheese.
Bake until the cheese melts (about 10 minutes) then remove from the onion. Top with any of the ingredients listed above (or any of your own choosing) and enjoy!
Thanks to Geoff604 for the picture.