My favorite restaurant nachos are from Café Sunflower. I haven't been able to perfectly recreate them, but this Chili Cheeze Nacho recipe is pretty close. I start by making a chili recipe and my perfect cheese sauce. Then I baked the chips, chili, and cheeze to perfection before adding some of my favorite toppings - salsa, jalepeños, and sour cream. I forgot to buy shredded lettuce, but that would belong on here too. 

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Vegan Chili Cheeze Nachos

Yield: 4 - 6

Prep time: 5 minutes

Total time: 45 minutes

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