A few weeks ago, Fit Bottomed Mamas shared the deliciousness that is Denise Austin’s Skinny Enchiladas recipe, and today we’ve got the skinny (see what I did there?) on her nachos with veggie chili recipe from her 10-Week Plan. While it’s a yummy yet healthy food to entertain any crowd with, we think it would be an especially tasty Super Bowl recipe!
- 20 organic corn tortilla chips (if following gluten-free diet, check label to ensure chips are gluten-free)
- ½ cup (2 oz.) shredded reduced-fat cheese
- ¼ cup diced tomato
- 2 tablespoon sliced black olives
- 1 scallion, thinly sliced
- ¼ cup nonfat plain Greek yogurt
- 2 teaspoon olive oil
- ½ cup diced yellow onions
- ½ cup diced carrot
- ½ cup chopped fresh cilantro
- ½ cup diced tomatoes, fresh or canned
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- Pinch cinnamon
- 1 cup tomato juice
- 1 cup cooked black, pinto, or red kidney beans (if using canned, choose no-salt-added or low-sodium beans and rinse and drain well before use)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or foil.
- Arrange the tortilla chips in a single layer on the baking sheet. Sprinkle evenly with the cheese. Bake for 3 to 5 minutes, or until cheese is just melted.
- Sprinkle the tomato, olives and scallion evenly over the nachos. Divide into 2 equal portions and serve each portion with 2 cups Vegetarian Chili (recipe to come below) topped with 2 tablespoons of Greek yogurt.
- In a large soup pot, heat the oil over medium heat.
- Add the onions, carrot, cilantro, tomatoes, cumin, chili powder, garlic powder, salt and cinnamon. Stir well and cook until the vegetables are soft, about 10 to 15 minutes.
- Add the tomato juice and beans. Simmer for 10 minutes.
Nachos and chili kind of go together like peas and carrots, no? What’s your favorite eat on game day? Lately I’ve been super into nachos and popcorn sprinkled — okay, fine, smothered — with hot sauce. Yum. —Jenn