Vegan Chili Cheeze Nachos
Vegan Chili Cheeze Nachos
Ingredients
For the chili:
Black Beans | 1 15 oz can
Pinto Beans | 1 15 oz can
Kidney Beans | 1 15 oz can
Corn | 1 15 oz can
Tomato Sauce | 1 15 oz can
Tomato Paste | 1 6 oz can
Vegetable Broth | 1 cup
Chili Powder | 1.5 tbsp
Garlic Powder | 1 tsp
Paprika | 1 tsp
Black Pepper | 1 tsp
Olive Oil | 1 tbsp
Rest of Ingredients:
Cheeze Sauce | 1 batch
Salsa | 1 16 oz jar for serving
Chips | 1 bag for serving
Diced Jalepeños | for serving
Sour Cream | for serving
Directions
1. Start by making the vegan chili - Heat olive oil over medium heat. Add spices to form a roux. Add tomato paste and mix together. Add remaining ingredients and bring to a boil. Simmer for 30 minutes.
2. While simmering, make the batch of cheeze sauce.
3. Preheat oven to 375.
4. On a parchment paper lined baking sheet, add a layer of chips, chili, and vegan cheeze. Bake for 10 minutes.
5. Serve with your favorite toppings. I usually do salsa, jalepeños, vegan sour cream, and lettuce.
6. Enjoy!
Nutrition Facts
Per 1 serving of chili (topping and chips vary):
Calories: 315 | Fat: 3.5 g | Saturated Fat: .5 g | Cholesterol: 0 mg | Sodium: 1115 mg | Total Carbs: 62 | Dietary Fiber: 16 | Sugars: 14. 5 g | Protein: 16 g
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