Chili Nachos Recipe
This post may contain affiliate links. If you make a purchase through links on this site, I may earn a commission.
Read my Privacy Policy.
Chili nachos are a simple, easy meal for any weeknight. They are perfect for any leftover chili from the night before, or you can use canned chili for a fast dinner. You get crunchy corn chips, gooey cheese, and all your favorite fresh toppings in 20 minutes or less. You can heat them two ways, in an oven or an air fryer, and it’s a super-easy dinner to scale up for a crowd.
Methos At A Glance
Spread chips over a baking pan. Build two light layers of thick, hot chili and cheese on. Bake until melted, then broil briefly if you like.
Chili must be thick. If a spoon stands upright for 2 seconds, you are at target thickness.
Serve immediately. Finish with your favorite, fresh toppings.
Micro Ingredient List
Thick corn chips, hot thick chili, cheddar, tomato, onions, avocado, pickled jalapeños, cilantro, lime
Why You’ll Love These Chili Nachos
- They deliver fantastic crunch with all that delicious flavor. It’s a full sensory meal!
- The toppings are flexible, so everyone will be happy with their plate.
- It’s super easy to scale this for any number of people you need to feed, up or down.
- You can make these in the oven or an air fryer.
What You’ll Need To Make Chili Nachos
Chips
Use thick, restaurant-style corn tortilla chips that resist sogginess. Avoid thin basket chips.
Chili
Beef, turkey, or bean-based works. Bring chili to a simmer for 5 to 10 minutes to evaporate excess liquid. The target thickness is a spoon standing for 2 seconds. Skim any visible fat.
Cheese
Use a sharp cheddar for flavor. Shred it fresh from block cheese. If you want this to be “meltier”, you can add a bit of mozzarella to it as well. Just mix them and sprinkle.
Fresh Toppings
Scallions, cilantro, diced tomato, red onion, avocado, pickled jalapeños, quick-pickled red onions, lime wedges. Or, pick your favorite and stick with those!
The Best Chili For Nachos
A thick chili is always best for chili nachos. This will help you avoid a “soggy chip” situation. I enjoy using a ground. turkey chili, but beef chili or even vegetarian or vegan chili works great as well. Just use your favorite, and if it’s not thick enough, simmer it for a while in a pot on the stovetop until it thickens.
Pro Tips For The Best Nachos
- Pre-warm the sheet pan 3 minutes to help keep the chips crisp.
- Dot chili in small spoonfuls to avoid pooling.
- Shred cheese fresh for better melting.
- Spread the cheese to the edges so the corners don’t dry out.
- Don’t let these sit. Serve immediately to avoid soggy chips.
Step-By-Step: Sheet Pan Chili Nachos (Oven Nachos)
- Heat oven to 425°F with a rack in the upper third. Warm chili until thick and bubbling. Skim any fat if needed.
- Pre-warm an unlined half sheet pan for 3 minutes.
- Layer one: chips in a single crowded layer, dot with small spoonfuls of hot chili, top with half the cheese.
- Layer two: repeat with chips, chili, and the remaining cheese.
- Bake 5 to 7 minutes until the cheese is fully melted.
- Broil 30 to 90 seconds until browned in spots.
- Finish with fresh toppings.
- Serve immediately with lime wedges.
Air Fryer Nachos
Work in batches on a parchment sling. 350°F for 3 to 5 minutes until the cheese melts. Build modest layers or stick to a single layer to prevent “lift-off” from the fan.
Queso Finish Option
Add a queso drizzle for extra cheesiness. Optional, but delicious.
No-Queso Creamy Finish
Cilantro lime crema: Stir 1 cup sour cream or Greek yogurt with zest and juice of 1 lime, 1 tablespoon minced cilantro, pinch of salt. Drizzle in a thin stream just before serving.
Avocado Crema
Blend avocado, lime juice, water until thin, and a pinch of salt. This should be a spoonable consistency.
Ingredient Swaps and Variations
Protein
Chorizo chili, rotisserie chicken chili, lentil chili.
Cheese
Pepper jack for heat, Oaxaca for extra melt, dairy-free shreds for vegan.
Heat Levels
Fresh jalapeño, chipotle crema, hot honey drizzle.
Flavor Twists
- Street corn chili nachos
- Chili verde nachos
- Cast iron campfire skillet nachos.
Party Pan Scaling
Use these starting ranges and adjust to taste.
Quarter sheet pan: 6 to 7 ounces chips, 1 to 1.5 cups thick chili, 1 to 1.25 cups cheese.
Half sheet pan:12 to 14 ounces chips, 2 to 3 cups thick chili, 2 to 2.5 cups cheese.
Full sheet pan: 24 to 28 ounces chips, 4 to 5 cups thick chili, 4 to 5 cups cheese.
Nacho Topping Ideas That Work
For Crunch: Shredded lettuce, radish, corn kernels.
For Creaminess: Avocado, crema, queso fresco.
For Tang: Pickled onions, pickled jalapeños, lime.
For Sauciness: Pico de gallo, salsa roja, salsa verde, chipotle mayo.
Make-Ahead, Storage, Reheat
Make-ahead: Cook chili up to 4 days ahead or freeze 3 months. Shred cheese 2 days ahead. Chop fresh toppings the day of.
Storing Sheet Pan Nachos: Assembled nachos do not store well.
Reheat Leftover Chili Nachos: Spread on a sheet pan and broil 1 to 2 minutes, then refresh with new toppings.
Troubleshooting
Soggy chips: Use thicker chips, pre-warm the pan, thicken the chili, and keep the layers light.
Greasy nachos: Spoon off fat from chili and favor part-skim cheeses.
Uneven melt: Spread cheese to the edges and use the 60 to 40 blend of cheddar/mozzarella..
Burned edges: Move the rack down and shorten the broil.
What To Serve With Chili Nachos
Sides – A simple green salad with lime vinaigrette, elote-style corn cups.
Dips – Guacamole, restaurant salsa, salsa verde, jalapeño ranch.
Drinks – Agua fresca, hibiscus tea, light beer.
Equipment
Half sheet pan, wire rack to set under pan, parchment sling for air fryer, small ladle, box grater, broiler or air fryer. Link to your gear page.
FAQs About Chili Nachos
Can I use canned chili?
Yes. Simmer uncovered 5 to 10 minutes to thicken and skim fat before topping the chips. Look for no added sugar in the ingredient list.
Can I make these vegetarian or vegan?
Use a bean chili and dairy-free cheese. Finish with avocado and vegan crema.
Did you love this recipe? Give it a rating in a comment below!
More Healthy Nacho Recipes
Recipes Used
SUBSCRIBE
Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!
Chili Nachos
Equipment
- 1 large sheet pan
Ingredients
- 1 batch your favorite chili (see recipe link above for the one I used)
- 1 bag corn chips (see link above to make homemade)
- 1 ½ cups grated cheddar cheese (shred yourself, the pre-shredded stuff isn't clean)
- ½ lb. cherry tomatoes (halved)
- 4 cups chopped avocado
- 1 ½ cups fresh, chopped cilantro
- 1 tsp. cayenne (optional)
Instructions
- Make the chili according to the recipe. Stir in the cayenne if you like a spicier chili.
- Prepare all your fresh toppings.
- Place a layer of corn chips on a pre-heated baking pan, layer on the chili and top with cheese. Melt in the oven for 5-10 minutes, and add your fresh toppings just before serving.
Notes
Nutrition
Recipe from the Gracious Pantry® archives, originally posted on 3/4/11.
I have seen two posts that talked about a new almond cheese. I have not tried it but maybe it would be a good addition to your recipe. Here is website for products but I’m not sure which stores sell it. http://lisanattifoods.com/
Caron – Thanks! I’ve been thinking of trying to make my own. But I’ll look for this too.
i love to top mine with fresh Spicy things like Jalapenos….and of course Cheese.
Michelle – Jalapenos are yummy!
I love to top mine with natural yogurt, shallots, tomatoes, cucumber and a little cheese!
Natasha – I’ve never tried shallots or cucumbers, but that sounds amazing! Thanks for sharing that!
this chili would be awesome on a burger! Clean turkey pattie on a ww (whole wheat) bun w/all the tasty veggie toppings. Yum!
Julie – Yes! In fact, I did that very thing just the other day. It was delicious!
Sarah – You can make your own if you can’t find them in the store. I get mine at Trader Joe’s. It’s their organic brand round corn chips.
The corn tortillas I purchase regularly have calcium hydroxide, which I read is hydrated lime?…is that considered clean? PS: Your site has changed my life!
Nikki – Awww, thanks so much!
Calcium Hydroxide is not clean. Clean corn tortillas are very difficult to locate. But don’t give up. They ARE out there!