lentil chili cheese nachos
These ridiculous chili cheese nachos are great for game day, a party, or how about just dinner for one!
Ingredients
lentil chili
- 1 C cooked brown lentils
- 1/4 C finely chopped white onion
- 1/4 C finely chopped red pepper
- 1/4 C finely chopped celery
- 1 tbsp vegetable oil
- 2 garlic cloves, minced
- 3/4 C fire roasted diced tomatoes (about 1/2 a can)
- 2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp ground cumin
- 1 1/2 tsp coconut sugar
- 1/4 C low-sodium vegetable stock
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
toppings
- nacho cheese sauce
- 1 bag organic corn chips
- 1/2 C diced tomato
- 1/4 C finely chopped green onion
- 1/4 C chopped pickled jalapeños
Instructions
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In a large pan or wide pot, sauté onion, red pepper, and celery in oil over medium heat for 2 to 3 minutes until softened and fragrant.
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Add minced garlic, chili powder, paprika, onion powder, and cumin and combine with the vegetables, stirring frequently for about 3 minutes.
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Add the cooked lentils, fire roasted tomatoes, coconut sugar, low-sodium vegetable stock, sea salt, and ground black pepper and stir to combine. Bring the mixture to a simmer for a couple of minutes, then reduce heat to medium-low and cook for another 10 to 12 minutes, stirring frequently. Keep the chili warm until you're ready to serve your nacho platter.
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Assemble your nachos however you like 'em. Feel free to use other toppings to your liking. Arrange the corn chips on a large platter, top with lentil chili, and toppings, then drizzle with lots of nacho cheese. You can pile that chili as high you want, or even think about making single serving chili cheese nacho bowls for Super Bowl Sunday!
Recipe Notes
You could easily make the cheese sauce and chili ahead of time and just reheat when you're ready to serve.