Vegan Chili Nachos Recipe

Are you looking for a hearty and satisfying vegan snack or meal? 

Look no further than these Vegan Chili Nachos! 

This recipe is perfect for a cozy night in or for sharing with friends.

Ingredients:

• 1 bag of tortilla chips
• 1 cup vegan cheddar cheese shreds
• 1 cup vegan sour cream
• 1 avocado, diced
• 1 jalapeño pepper, thinly sliced
• Fresh cilantro, chopped

For the Chili:

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cups cooked kidney beans
• 1 can diced tomatoes
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• Salt and pepper, to taste

Instructions:

Begin by making the chili. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic to the pot and sauté until they are soft and fragrant.

Add the diced red and green bell peppers to the pot and sauté for a few more minutes until the vegetables are slightly softened.

Add the cooked kidney beans, diced tomatoes, chili powder, smoked paprika, cumin, cayenne pepper, salt, and pepper to the pot. Stir everything together and let the chili simmer for 10-15 minutes until it thickens.

Preheat the oven to 375°F (190°C).

Arrange the tortilla chips on a large baking sheet. Sprinkle the vegan cheddar cheese shreds over the tortilla chips.

Spoon the chili over the tortilla chips and cheese.

Bake the nachos in the preheated oven for 10-15 minutes until the cheese is melted and bubbly.

Remove the nachos from the oven and top them with dollops of vegan sour cream, diced avocado, thinly sliced jalapeño pepper, and chopped fresh cilantro.

Serve the Vegan Chili Nachos hot, straight out of the oven.

These Vegan Chili Nachos are the perfect combination of crunchy, cheesy, and spicy. 

They're a great snack or meal that's easy to make and perfect for sharing with friends. Y

ou can also customize this recipe by adding other toppings, such as black olives, diced tomatoes, or sliced green onions. 

This recipe is also great for meal prep and can be reheated for a quick lunch or dinner during the week. 

Enjoy!