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Sheet Pan Chili Nachos

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Easy weeknight nachos with homemade chili, cheese and your favorite toppings.

Ingredients

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Chili:

  • 1 tablespoon oil
  • ½ medium yellow onion, diced
  • 1 ½ pounds lean ground beef
  • 3-4 cloves garlic, minced
  • 1 chopped chipotle chili in adobo sauce
  • 4 tablespoons chili powder
  • ½ tablespoon smoked paprika
  • 1 ½-2 teaspoons coarse salt
  • ½ teaspoon ground black pepper
  • 15-ounce can black beans, rinsed and drained
  • 15-ounce can dark red kidney beans, rinsed and drained
  • 15-ounce can fire-roasted diced tomatoes, drained
  • ½ cup unsalted beef stock

Nachos:

  • 12-ounce bag corn tortilla chips
  • 2 cups shredded Mexican cheeses
  • Toppings: plain Greek yogurt or sour cream, chopped green onion, chopped cilantro, diced avocado and/or salsa

Instructions

  1. Heat oil in a Dutch oven to medium. Add onion and saute 2-3 minutes or until slightly soft. Add ground beef and cook 5-6 minutes or until browned, breaking beef into small pieces with a wooden spoon as it cooks. Stir in the garlic, chipotle chili, chili powder, smoked paprika, salt and black pepper.
  2. Add the black beans, kidney beans, diced tomatoes and stock and bring to a simmer, stirring occasionally, for 10-15 minutes or until thickened. Taste and adjust seasoning, if necessary. Optional: Place a cup of chili in a food processor or blender and pulse until blended. Transfer back to the chili and stir to combine.
  3. Preheat the oven to 400 degrees.
  4. Arrange the chips in a layer on a large baking sheet. Spoon the chili over the chips and top with shredded cheese. Bake 10-12 minutes or until cheese is melted and bubbly.
  5. Serve nachos with desired toppings. Serve immediately.

Nutrition

Find it online: https://thehealthyepicurean.com/sheet-pan-chili-nachos/