Lentil Chili Cheese Nachos

Lentil Chili Cheese Nachos Recipe

By Hot For Food

🔪Prep Time: 25 minutes

👩‍🍳Cook Time: 15 minutes


lentil chili

1 C cooked brown lentils

1/4 C finely chopped white onion

1/4 C finely chopped red pepper

1/4 C finely chopped celery

1 tbsp vegetable oil

2 garlic cloves, minced

3/4 C fire roasted diced tomatoes (about 1/2 a can)

2 tsp chili powder

1/2 tsp paprika

1/2 tsp onion powder

1/4 tsp ground cumin

1 1/2 tsp coconut sugar

1/4 C low-sodium vegetable stock

1/4 tsp sea salt

1/4 tsp ground black pepper


nacho cheese sauce

1 bag organic corn chips

1/2 C diced tomato

1/4 C finely chopped green onion

1/4 C chopped pickled jalapeños


1In a large pan or wide pot, sauté onion, red pepper, and celery in oil over medium heat for 2 to 3 minutes until softened and fragrant.

2Add minced garlic, chili powder, paprika, onion powder, and cumin and combine with the vegetables, stirring frequently for about 3 minutes.

3Add the cooked lentils, fire roasted tomatoes, coconut sugar, low-sodium vegetable stock, sea salt, and ground black pepper and stir to combine. Bring the mixture to a simmer for a couple of minutes, then reduce heat to medium-low and cook for another 10 to 12 minutes, stirring frequently. Keep the chili warm until you’re ready to serve your nacho platter.

4Assemble your nachos however you like ’em. Feel free to use other toppings to your liking. Arrange the corn chips on a large platter, top with lentil chili, and toppings, then drizzle with lots of nacho cheese. You can pile that chili as high you want, or even think about making single serving chili cheese nacho bowls for Super Bowl Sunday!

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