Cheesy Chili Nachos Recipe


Nutrition

Cal/Serving: 457
Daily Value: 23%
Servings: 4

High-Fiber
Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat23g36%
Saturated10g51%
Trans0g0%
Carbs36g12%
Fiber6g25%
Sugars4g0%
Protein27g54%
Cholesterol82mg27%
Sodium401mg17%
Calcium324mg32%
Magnesium92mg23%
Potassium744mg21%
Iron3mg18%
Zinc4mg26%
Vitamin A1562IU31%
Vitamin C29mg48%
Thiamin (B1)0mg22%
Riboflavin (B2)0mg19%
Niacin (B3)5mg23%
Vitamin B60mg23%
Folic Acid (B9)143µg36%
Vitamin B121µg16%
Vitamin D0µg0%
Vitamin E2mg9%
Vitamin K6µg8%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Cheesy Chili Nachos
Steve Legato

Who can resist chili cheese nachos? Staggeringly high in fat, sodium, and calories, this appetizer is usually a diet killer, but not here. With this lightened version you can still enjoy the great taste of meaty chili atop crunchy tortilla chips, complete with melted cheese sauce — only now, without a side of guilt. Speaking of sides, feel free to add guacamole, more salsa, light sour cream, or even more vegetables.

Click here to see Hearty Après Ski Snacks to Make at Home.

2.6
Ratings10

INGREDIENTS

  • Cooking spray
  • 8 ounces lean ground turkey
  • 3/4 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • Pinch of cayenne
  • 1/2 cup fire-roasted tomatoes
  • 1/2 cup water
  • 1/2 cup canned black beans, rinsed and drained
  • 2 teaspoons unsalted butter
  • 2 teaspoons all-purpose flour
  • 1/2 cup reduced-sodium chicken broth
  • Pinch of garlic powder
  • 1 cup shredded reduced-fat Cheddar cheese
  • 3 ounces reduced-fat tortilla chips (about 25 chips)

DIRECTIONS

Spray a medium-sized skillet with cooking spray and place over medium-high heat. Add the ground turkey, onion, and red bell pepper, breaking the meat apart with a spoon. Cook until the meat is browned and vegetables are soft, about 10 minutes.

Stir in the chili powder, cumin, and cayenne. Stir in the tomatoes and water. Reduce the heat to low, cover, and cook for about 10 minutes, stirring occasionally. Stir in the beans and heat until warmed. Cover to keep warm and remove from the heat.

In a small saucepan over low heat, melt the butter, add the flour, and whisk until smooth. Add the chicken broth and garlic powder and bring to a boil, stirring continuously for about 1 minute. Remove from the heat and whisk in the cheese ½ cup at a time.

Spread the chips out onto a serving platter. Spoon the chili mixture evenly onto the chips and then drizzle the cheese mixture over the chili. Top with your favorite garnishes and serve.

Recipe Details

Adapted from "Eat More of What You Love" by Marlene Koch (Running Press, 2012)

Servings: 4

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human