Whenever I was younger I would come straight home from school and head into the kitchen. I would make a plate of nachos almost everyday and hang out snacking on them while watching tv and avoiding homework. I was nacho obsessed. Things slowly changed over time and I tried to get healthier so I started skipping the nachos. I slowly forgot about them but they've always had a special place in my heart. Lately I've rekindled the nacho fire and have become obsessed once again. Only this time I am not harming any other beings by consuming dairy and I'm eating a much healthier version of the snack that I've always loved.
This recipe is actually so easy and a perfect way to kick off those chilly fall days. Snacking on these while watching football, or in my case hockey, and having everyone envy your plate is my favorite way to pass the time. Mmm, my favorite comfort food!
Chili Nachos
serves 6
Chili Recipe:
2 cup diced onions
3 cloves garlic, minced
3 tablespoon water
2 cups corn
2 cups vegetable broth
14 oz. can diced tomatoes
30 oz. canned black beans (2 cans)
4 tablespoon tomato paste
2 tablespoon chili powder
2 tablespoon nutritional yeast
2 teaspoon basil
2 teaspoon cumin
1 1/4 teaspoon onion powder
1 teaspoon oregano
1 teaspoon turmeric
3/4 teaspoon paprika
1/4 teaspoon garlic
In a large pot add onions, garlic, and water. Bring to a simmer on medium heat, cooking until onions begin to soften. Add in corn, vegetable broth, tomato, and black beans. Cook for 5 minutes on medium heat. Add remaining ingredients to pot and bring to a low simmer for 50 minutes, stirring occasionally. While chili is cooking you can make the nacho chips if you choose to by following the recipe below.
Nacho Chip Recipe:
1 package of corn tortillas
2 limes Himalayan salt
Preheat oven to 350 degrees. Remove corn tortillas from package and cut into quarters. Place on a parchment paper covered pan. Drizzle lime juice on top of tortillas and sprinkle with salt. Bake for 10-15 minutes, removing once chips are crisp.
Place chips on a plate and top with chili. You can also add any other toppings you desire such as guacamole or a vegan cheese. I mixed some jasmine rice into my chili before topping the chips which I highly recommend!
Serve, enjoy!