Quick And Easy Chili For Loaded Nachos

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Nachos are a universal crowd-pleaser, perfect for game nights, movie marathons, or a satisfying yet easy weeknight dinner. But what truly elevates a plate of nachos is the chili piled high on top. This recipe delivers a simple yet flavorful chili that’s perfect for any occasion.

The beauty of this recipe lies in its ease and versatility. Packed with protein and customizable to your spice preference, it’s a guaranteed crowd-pleaser. Let’s dive into the ingredients, directions, and some tips for customizing your chili.

Chili Cheese Nachos
Chili Cheese Nachos


1 tablespoon olive oil

  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef (or ground turkey/chicken for a lighter option)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed (optional)
  • 1 (4-ounce) can diced green chilies (mild or hot, depending on your preference)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (adjust to your spice preference)
  • 1 cup beef broth (or vegetable broth for a vegetarian option)
  • Salt and freshly ground black pepper, to taste

  • Directions:

    1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.

    2. Add the ground beef to the pot and cook, breaking it up with a spoon, until browned throughout. Drain any excess grease.

    3. Stir in the crushed tomatoes, kidney beans, black beans, optional pinto beans, diced green chilies, chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper. Season with salt and freshly ground black pepper to taste.

    4. Pour in the beef broth and bring to a simmer. Reduce heat to low, cover partially, and let the chili simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld. Stir occasionally.

    5. While the chili simmers, prepare your favorite nacho toppings like shredded cheese, chopped tomatoes, sliced jalapenos, sour cream, guacamole, and salsa.

    6. Once the chili has thickened and the flavors have developed, taste and adjust seasonings as needed.

    7. Serve the chili hot over a bed of tortilla chips, piled high with your favorite nacho toppings. Enjoy!

    Nutrition Facts:

    (Please note that this is an approximate nutritional breakdown and may vary slightly depending on the specific ingredients you use.)

    Serving size: 1 cup

  • Calories: 450
  • Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 60mg
  • Sodium: 800mg (adjust based on salt intake)
  • Carbohydrates: 45g
  • Fiber: 15g
  • Protein: 30g

  • Conclusion:

    This simple chili recipe is perfect for busy weeknights or casual gatherings. It’s packed with protein and fiber, making it a satisfying meal on its own when served with a side of brown rice or cornbread. The best part? It’s incredibly customizable! Feel free to adjust the spice level, add different types of beans or vegetables, or even use ground turkey or chicken for a lighter option.

    Now, let’s address some common questions you might have about this chili recipe:

    Frequently Asked Questions (FAQs)

    1. Can I make this chili vegetarian?

    Absolutely! Simply replace the ground beef with an additional can of drained and rinsed beans (such as black beans or lentils) or crumbled tempeh. Use vegetable broth instead of beef broth for a completely vegetarian option.

    2. How can I make this chili thicker?

    If you prefer a thicker chili, you can mash about 1/3 cup of the cooked beans with a fork and stir it back into the pot. This will help thicken the chili without adding any additional ingredients.

    3. What are some other topping ideas for my nachos?

    The possibilities are endless! Aside from the classics like cheese, sour cream, and salsa, consider adding chopped avocado, crumbled queso fresco, pickled red onions, cilantro, or even a dollop of Greek yogurt for a tangy twist.

    4. Can I freeze the leftover chili?