Vegetarian Chipotle Chili Nachos

2 Feb

One of my guilty pleasure when I am “dragged” to a sports bar to watch a football (baseball, basketball, etc) game is nachos. I absolutely love nachos and use this bar time as an excuse to get my fill.

The key to the perfect nacho is the cheese to topping to chip ratio.  It is also super important to have a decent number of perfectly crispy chips.

This rockstar dish pairs nachos with the often underrated vegetarian chili.  My favorite recipe (this time without the butternut squash) is the perfect complement for a plate of chips, crispy cheese and guacamole.

If you are still searching for that perfect game day food, try this one – it is sure to please vegetarians and omnivores alike (maybe not the carnivores, but hey – you never know).


5 bean vegetarian chili

tortilla chips

shredded cheddar or monterey jack cheese





pickled jalapeños


Whip up your chili (I promise – it’s a quick 30 minute ordeal – and you can always serve any extra with some cornbread for a serious crown pleaser).

Preheat oven to 400 degrees.

Using the pan size of your choice, make a thin layer of chips (you don’t want too many, because these ones will get a bit soggy). Cover chips with several scoops of chili (use a slotted spoon to remove most of the liquid).

Top with large helping of chips.  Cover chips with shredded cheese and a small scoop of jalapeños.

Bake in oven for about 10 minutes.

Meanwhile, scoop the meat of the avocados into a bowl.  (This can be done in one of two ways: cut the avocado in half, removing flesh from skin with a spoon or scoring the skin and peeling it off like you would an orange.  Both are effective so try both and see which feels right for you.)  Smash avocado, stirring in the lime juice.  Season to taste with salt and oregano.

When cheese starts to bubble, turn oven to broil for 1 or 2 minutes, until lightly golden.  Take out  and serve with generous heaping of guacamole and extra jalapeños.


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