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Nacho Chili Pie

Thick and delicious chili loaded with veggies and crunch.

Photos by: Preethi V. @cookingwithpree

  • 20 min

    Preparation

  • 65 min

    Cooking

  • 85 min

    Total time

  • 5

    Servings

  • Easy

    Level

  • 22

    Ingredients

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Click the link below to access a foodservice ready version of this recipe, scaled to 25 portions.

Foodservice Recipe

Ingredients:

  • 1 1/2 tbsp canola oil
  • 1 cup celery, diced
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup green bell pepper, chopped
  • 1 tbsp garlic, minced
  • 1 2/3 cups kidney beans, rinsed and drained
  • 2 cups water
  • 1 tbsp garlic powder
  • 2 tbsp chili powder
  • 8 oz Hungry Planet Beef™ Plant-Based GroundBuy Now
  • 1 cup onion, diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp plant-based Worcestershire sauce*
  • 1 cup canned diced tomatoes
  • 1/3 cup tomato paste
  • 13 oz Late July Green Mojo tortilla chips
  • 1/3 cup plant-based cheddar cheese, shredded*
  • 3 1/3 tbsp tomatoes, chopped
  • 1 tbsp scallion, chopped
  • cilantro for garnish
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.

Instructions:

  • Step 1.

    Heat 1/2 of the canola oil in a suitable size pot over medium heat. Add celery, red and green peppers and 1/2 of the fresh garlic. Sauté for 5 minutes.

  • Step 2.

    Add the red kidney beans and water. Stir in 1/2 of the garlic powder and 1/2 of the chili powder. Bring to a boil and simmer for 10 minutes.

  • Step 3.

    Heat the remaining oil in a hot skillet. Add the Hungry Planet Beef™ in medium size chunks. Add the onions, the rest of the fresh garlic, and season with salt and pepper. Cook the beef on high heat until brown and onions are translucent, about 7-8 minutes. Add Worcestershire sauce, stir and add to the vegetable pot.

  • Step 4.

    Add the tomatoes and tomato paste, stir to incorporate. Add the rest of the chili powder and garlic powder. Let simmer for 30-40 minutes. Adjust seasoning with salt and pepper.

  • Step 5.

    Line a baking sheet with parchment paper. Place chips on parchment paper. Portion 1 cup chili on the chips per portion. Each Late Harvest Green Mojo chip bags serve 2 portions.

  • Step 6.

    Top chips and chili with cheese. Place into 400°F oven for 2 minutes to melt cheese.

  • Step 7.

    Garnish with diced tomatoes, scallions, and cilantro.

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