ULTIMATE CHILI "CHEESE" NACHOS
There's something so delicious and comforting about a bed of warm corn tortilla chips topped with a liberal drizzling of my ultimate vegan nacho "cheese" sauce. Spoon on a generous dollop of my one-pot chili and a sprinkle of chopped jalapenos and cilantro.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 5 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- For the meatless chili: Heat the oil in a medium-large saucepan. Stir in the onions and red bell pepper and fry at a gentle sizzle until just starting to brown, about 5 minutes. Stir in the kidney beans, plant-based meat, green beans and garlic. Turn up the heat to hear that sizzle and cook, about 1 minute.
- Stir in the tamari, tomato puree, Worcestershire sauce, chili paste, chopped tomatoes and 1/3 cup water. Bring to a gentle simmer, then cook, checking and stirring occasionally, 15 to 20 minutes. The sauce should be rich, tangy and thickened. Season with salt and pepper to taste. Finally, stir in the cilantro.
- For the nacho "cheese" sauce: Heat the oil in a medium pan, stir in the flour and cook, about 1 minute. Gradually stir in the milk using a wooden spoon or whisk to avoid any lumps. Bring to a gently bubbling simmer and cook until the sauce thickens to a creamy consistency and coats the back of a wooden spoon, 4 to 5 minutes.
- Add the nutritional yeast, chipotle paste, bouillon and turmeric, stirring constantly to marry all the flavors, about 2 minutes. Remove from the heat.
- For the assembly: Spread the nacho chips on a baking sheet and bake to warm them through, about 3 minutes.
- Spread the chips out onto a platter or in individual bowls. Spoon the nacho sauce onto the warm tortilla chips, add the chili in the middle and top with the jalapenos and cilantro.
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Samuel Okobright
[email protected]These nachos were a bit too spicy for my taste, but my husband loved them. Overall, they were a good recipe.
Jeffrey Ewing
[email protected]I made these nachos for my family and they loved them. The chili was flavorful and the cheese was melted and gooey. I would definitely make these nachos again.
Hridoy mizi
[email protected]The nachos were good, but the chili was a bit too watery. I would recommend draining the chili before adding it to the nachos.
Gaming With Killer
[email protected]These nachos were a bit bland for my taste. I think I would add more spices to the chili next time.
Giselle Pineda
[email protected]I've made these nachos several times now and they're always a hit. They're easy to make and so delicious. I love the combination of the chili, cheese, and sour cream.
Uzzal Mia
[email protected]These nachos were so good! The chili was flavorful and the cheese was melted and gooey. I loved the addition of the sour cream and guacamole.
Galaxy J1
[email protected]The nachos were easy to make and turned out great. I used a store-bought chili and cheese sauce, but I think it would be even better with homemade versions.
Aderemi ibitayo
[email protected]I made these nachos for a game day party and they were a huge success. The chili was flavorful and the cheese was gooey and melted perfectly. I would highly recommend this recipe.
Zain ul abdin Sahito
[email protected]The nachos were a bit too spicy for my taste, but my husband loved them. Overall, they were a good recipe.
Shaikh Sufyan
[email protected]The chili cheese nachos were delicious and easy to make. I will definitely be making them again.
the five cousins
[email protected]These nachos were a hit at my party! Everyone loved them.