One Pot Bean Chili Nachos – Virtual

Servings

about 3/4 cup chili with tortillas and toppings

COOKING TIME

15 minutes

3 ounce Tortilla chips

1 1/2 cup One Pot Bean Chili

1/2 cup shredded Romaine lettuce

1/2 large Tomatoes (diced)

1/2 cup, shredded Reduced fat cheddar cheese

1 medium Green onions (thinly sliced)

Gather all ingredients and equipment.

To make nachos, place about 12 chips (1.5 tortillas worth) on a plate.

Top with 3/4 cup of the completed chili, shredded lettuce, tomatoes, 1/4 cup of cheese, and the sliced green onions.

Optional Assembly Method:

Preheat oven to 375°F (190°C) or set your broiler to high.

Arrange the chips in an even layer on a baking sheet lined with tin foil.

Sprinkle the cheese over the chips then place in the oven or under the broiler until the cheese is melted, about 2 to 4 minutes.

Add the chili, followed by the remaining toppings.

Serve immediately.

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This recipe contains GERD triggers, and those with GERD may wish to avoid it.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This recipe is safe for Coumadin (warfarin) users.

This is safe for those who are gluten intolerant. Make sure the corn tortillas are gluten-free.

This is a low sodium recipe.