Happy Monday! I hope you’re as excited as I am to be here. As usual, Annmarie and I are joining forces to bring you some amazing meatless dishes to enjoy on this glorious Meatless Monday. Link up with us and share some of your faves, won’t you?
It’s been a while since I made Quinoa Chili for my family. It’s such a great, hearty chili — a tasty addition to a wintertime menu. Since the Quinoa Chili recipe makes a large amount, we often have leftovers for quite some time. This time around, I got creative with it. Enter… Quinoa Chili Loaded Nachos.
Oh yes, I went there.
Quinoa Chili Loaded Nachos are amazingly tasty. Amazingly. And with the Super Bowl coming up in less than a month, it’s the perfect “healthy” snack to serve at your Super Bowl party! And I say “healthy” because while meatless and chock full of vitamins and nutrients, all the chips and toppings could potentially get out of hand, making it a not-as-healthy snack. Just be careful what you pile on!
Quinoa Chili Loaded Nachos
Make the chili first. Warning: it’s a slow cooker recipe so prepare as such.
Quinoa Chili
Ingredients
- 1 Tbsp olive oil
- 1/4 C onion, chopped
- 1 stalk celery, diced
- 1 Tbsp garlic, minced
- 2 Tbsp jalapeno, minced
- 1 green pepper, chopped
- 2 red pepper, chopped
- 2 tsp ground coriander
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp dried basil leaf
- 1/2 tsp thyme
- 1/2 tsp marjoram
- 1/4 tsp chipotle pepper powder
- 1 bay leaf
- 1/2 C quinoa (uncooked)
- 3 C water
- 1 can kidney beans
- 1 can black beans
- 1 C tomato sauce
- 1 Tbsp molasses
- 1 Tbsp soy sauce
Directions
Sauté onion, celery, garlic, jalapeño and peppers in oil for 5 minutes over medium-high heat. Add spices and herbs and stir for 2 minutes.
Combine with water, quinoa, tomato sauce and beans in slow cooker. Cover and cook on low 5-6 hours.
Now that you’ve made the chili, eaten the chili for dinner and you have plenty of leftovers, this is when the real fun begins.
Loaded Nachos
Ingredients
- Quinoa Chili
- Tortilla chips
- 1-2 C shredded Monterey jack/cheddar blend cheese
- 1/4 C sour cream (feel free to sub the sour cream with plain Greek yogurt)
Directions
Begin with a large plate or serving platter and spread the tortilla chips into a single layer, covering the plate. If you like your nachos extra chip-py, add another layer on top of that. Spread hot Quinoa Chili on top of the tortillas. Cover the chili with shredded cheese.
Add dollops of sour cream or Greek yogurt on top of that. If you’re feeling really fiery, top with jalapeño slices! Serve and enjoy!
Have a fabulous day, my friends! And if you’ve got an awesome meatless recipe to share, please join our linkup! It’s lots of fun and tons of new recipes to try.
xo
TALK TO ME!
Are you a loaded nacho person?
What’s your favorite cold-weather meal?
Also linking up with Confessions of a Mother Runner and A Whisk and Two Wands for their Meatless Monday link up.
Also linking up with Confessions of a Mother Runner and A Whisk and Two Wands for their Meatless Monday link up.
