Are you ready for the big game? Any big game. Not until you make these Vegan Chili Cheese Nachos to eat while you watch. Believe us when we say eating vegan doesn’t mean giving up the mouthwatering goodness of greasy pub food! These nachos are yummy, satisfying, and don’t come with the extra calories and fat of traditional cheese and beef chili nachos.
Combining bubbling cheese, our hearty chili, jalapeno peppers and salsa make this a winning meal! It’s great to serve at a party, a potluck, as an appetizer at home, or sit down and have a full plate for dinner. There’s no bad time to make Vegan Chili Cheese Nachos. Mom always said, it’s gourmet if it’s served with a glass of wine, and and wine and these nachos make a great pair.
The chili and cheese are a must, but the best part of nachos is personalizing them. Throw on whatever vegetables and toppings get in your way, and see what flavours you find! Roasted broccoli, black olives, banana peppers, yes please! Ok, you get the point. The nacho pan is your canvas, do with it what you want.
Go ahead dig in, and indulge I know you won’t be disappointed!
Quick Tip – Next time you make our Hearty & Healthy Chili recipe, freeze 2 cups so you can quickly thaw it and make these nachos when the cravings hit.
Vegan Chili Cheese Nachos
- 1 cup Vegan Chili
- 1 bag Nacho Chips We like restaurant style
- 1/2 cup Daiya Shredded Mozzarella Cheeze
- 1/2 cup Daiya Shredded Cheddar Cheeze
- 1 Red Bell Pepper Roughly shopped
- 1 Yellow Bell Pepper Roughly chopped
- 2-3 Jalapeno Peppers Thinly sliced
- 1/2 Red Onion Roughly chopped
- 2 Green Onions Chopped
- Salsa To serve
Preheat oven to 425 F.
Spread nacho chips onto a large baking sheet, ensuring nachos aren’t overlapping to much.
Sprinkle shredded cheddar and mozzarella over nacho chips, evenly covering all of the chips.
Next spread the chili overtop of the nachos, then sprinkle the peppers, jalapenos and red onion on top.
Place nachos in the oven and bake for 15-20 minutes, or until the cheese is nicely melted.
Remove nachos and sprinkle with the chopped green onions.
Serve with salsa and enjoy!