Chili Cheese Nachos

Posted: February 2, 2017 in Recipes
Tags: , , , , , , , , , , , , ,

You Won't Believe These Chili Cheese Nachos Are Actually Meat- And Dairy-Free Hero Image

Loaded Nachos are the best, these are even better 😉

Serves 8 to 10

Ingredients (Sauce)

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 large cloves garlic, minced
  • ½ to ¾ teaspoon sea salt, to taste
  • 1 medium jalapeño, seeded and finely chopped
  • 1 small red capsicum, diced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 400g can diced tomatoes, with juices
  • 1 tablespoon tomato paste
  • 1 400g can lentils, drained and rinsed
  • 1 400g can red kidney beans, drained and rinsed
  • 1½ teaspoons apple cider vinegar
  • freshly ground black pepper
  • Cheese Sauce (see below)
  • Corn tortilla chips, for serving

Ingredients (Cheese Sauce)

  • ¼ cup raw cashews
  • 1¼ cups diced peeled potatoes
  • heaped ⅓ cup diced carrots
  • 2 to 3 tablespoons yeast
  • 2 tablespoons coconut oil
  • 2 tablespoons plus 1½ teaspoons water
  • 1½ teaspoons fresh lemon juice
  • ½ teaspoon plus ⅛ teaspoon sea salt
  • 1 medium clove garlic
  • ½ to ¾ teaspoon white wine vinegar

Preparation (Sauce)

  1. In a large saucepan, heat the oil over medium heat. Add the onion, garlic, and a pinch of salt; stir, and cook for 4 to 5 minutes, until the onion starts to soften.
  2. Stir in the fresh jalapeño and 1 cup of capsicum and cook for a few minutes more. Add the chili powder, cumin, oregano, and paprika, and stir to combine.
  3. Pour in the diced tomatoes with their juices and stir. Increase the heat to medium-high and bring to a simmer.
  4. Stir in the tomato paste, lentils, and kidney beans. With a potato masher, roughly mash one-third of the mixture—don’t try to mash it smooth, just until it’s slightly thickened.
  5. Add the vinegar, salt, black pepper, and hot sauce. Cook over medium heat for 5 to 10 minutes, or longer if desired, until thickened to your liking.
  6. Into individual bowls, ladle a layer of chili. Top with a layer of the cheese sauce. Keep layering until the chili is used up and you’ve added as much cheese sauce as you prefer. Top the dip with the remaining capsicum and a sprinkle of sea salt.
  7. Serve immediately with corn tortilla chips. Let any leftovers cool completely (otherwise, the steam will create more water in the dip) before transferring to a container and refrigerating for up to 5 days. Reheat leftovers in a saucepan on the stovetop while stirring to combine with the cheese sauce. Cooled leftovers can be frozen in freezer-safe zip-top bags with the air pressed out or in freezer-safe containers filled to the top (to prevent freezer burn) for up to 1 month.

Preparation (Cheese Sauce)

  1. Soak the cashews in a bowl of water for at least 1 hour. Rinse and drain.
  2. Put the potatoes and carrots in a medium pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 minutes, until fork-tender. Drain. (Alternatively, you can steam the veggies.)
  3. Transfer the cashews, potatoes, and carrots to a blender, add the yeast, coconut oil, water, lemon juice, ½ teaspoon of the salt, garlic, and vinegar and blend until smooth. If using a Vitamix, use the tamper to help it blend. If it’s too thick, you can add another splash of water or oil to help it along. Taste the sauce and add more salt, if desired. The sauce will keep in an airtight container in the fridge for up to a week.
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