Cheesy Chili Nachos

Cheesy Chili Nachos

Steve Legato


  •   Cooking spray
  • 8 Ounces  lean ground turkey
  • 3/4 Cups  diced onion
  • 1/2 Cup  diced red bell pepper
  • 1 1/2 Teaspoon  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)

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.


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.

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