Description
Basically backyard BBQ nachos.
Ingredients
Units
Scale
Vegan Chili:
- 1 lb ground meat substitute*
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can sweet corn kernels
- 1 12 oz can diced tomatoes with green chiles
- 1 medium yellow onion, diced
- 4 C vegetable broth
- 3 tbsp cornstarch + 1/4 C cold water
- 1 tbsp dark chili powder
- 1 1/2 tsp seasoned salt
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp olive oil, as needed
Haystacks:
- 2 C shredded cheese
- Sour cream
- Salsa
- Shredded Lettuce
- Tostitos
- Doritos
Instructions
- Place a high-sided cast iron skillet over medium-high heat. Drizzle in the olive oil and then toss in the onions. Brown them well, then add the ground meat substitute. Season it lightly with seasoned salt and toss everything together until it’s browned.
- Next, add the beans, corn, and diced tomatoes, then stir in the seasonings and vegetable broth. Stir together, taste and adjust seasonings as needed, then cover and let simmer for 10 minutes.
- After 10 minutes stir together the cornstarch and cold water to make a slurry, the stir that slurry into the chili. Let the chili continue to simmer for another 10 minutes, then remove from heat. Set aside until ready to serve.
- Now, let’s build the Haystack! Pile a couple of handfuls of Doritos on your plate and spread them into an even layer. Top with a mound of shredded lettuce, then spoon your desired amount of chili over the top of that. Add the shredded cheese, then the top as desired with the salsa, sour cream, and whatever else you like!
- Enjoy with a nice cold Pepsi! Or Mountain Dew. Or Bubly?! It’s up to you!
Notes
- You can use diced tofu or mushrooms, but I like to use store bought vegan ground meat substitute, and that’s what I used in the chili pictured above.
- Prep Time: 10
- Cook Time: 30
