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Closeup and partial view of a bowl of chili nachos.
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Chili Nachos

A delicious option for dinner tonight!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 10 servings (approximate)
Calories: 306kcal

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)
US Customary - Metric

Instructions

  • Make the chili according to the recipe. Stir in the cayenne if you like a spicier chili.
    A white crock filled with turkey chili and garnished with fresh parsley.
  • Prepare all your fresh toppings.
    Chili nacho ingredients in individual bowls on a wood surface.
  • 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.
    Overhead focus. A bowl filled with chili nachos.

Notes

Please note that the nutrition data is a huge guestimate. The data will change significantly based on the chili and topping you use.

Nutrition

Serving: 1entire recipe | Calories: 306kcal | Carbohydrates: 25g | Protein: 9g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 327mg | Potassium: 505mg | Fiber: 7g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 12mg | Calcium: 168mg | Iron: 2mg