These are ridiculously good ???? You’ll have lots of chili and queso left over for other yummy things this week or to freeze for easy nachos on another day! Recipe below is broken down into 3 parts: Salsa con Queso, Tortilla Chips and Chili. Vegan, GF, oil-free, refined-sugar free, nut-free, and even grain free if you get Siete tortillas!
Salsa Con Queso
INGREDIENTS:
- 3 cups Yukon gold potatoes, peeled, small dice
- 5 medium carrots, peeled and cut into large pieces the same size at the potatoes
- 1 small onion, quartered
- 5 cloves garlic, peeled and kept whole
- 3 tbsp nutritional yeast
- ½ tsp ground turmeric
- ½ tsp salt
- 1 cup unsweetened plant-based milk (I use almond)
- 10 ounces chunky garden salsa
DIRECTIONS:
- Boil potatoes, carrot, onion and garlic in large pot until fork tender, then drain, about 10 mins.
- Add cooked veggies to a food processor with nutritional yeast, turmeric, salt and almond milk. Blend until completely smooth. Taste the sauce and adjust salt, as needed.
- Remove mixture from the blender and into a large mixing bowl. Fold in the salsa.
The Chili
INGREDIENTS
- 3 cloves Garlic
- 1 Small Yellow Onion, diced
- 2 Green Bell Peppers, diced
- 3 ribs Celery, diced
- 3 small Carrots, sliced
- 4 cup Chili Powder
- 1 tbsp Cumin
- 1 tsp Dried Oregano
- ½ tsp Cayenne Pepper (Optional)
- 2 (15 oz) cans black beans, drained
- 2 (15 oz) cans pinto beans, drained
- 2 (28 oz) cans crushed tomatoes
- 1 cup water
- Salt and pepper, to taste
DIRECTIONS
- Add the onion, celery, and peppers to a large pot over Medium-High heat with ½ cup of Water. Cook until all water evaporates, stirring occasionally.
- Add the garlic, spices and carrots to the pot. Sauté for a few minutes. Add a splash of water if things start to stick.
- Add the beans, crushed tomatoes and 1 cup of Filtered Water to the pot. Bring everything to a boil over high heat, then reduce the heat to a simmer, cover, and cook for 10 minutes.
- Remove the lid from the pot and cook uncovered for 5-7 more minutes, until the carrots are tender and the chili reaches your desired thickness.
Tortilla Chips
INGREDIENTS
- 8 six inch corn tortillas or Siete tortillas for a great grain-free option
- 1 tablespoon lime juice
- ½ teaspoon sale
DIRECTIONS
- Preheat oven to 400º
- Cut the tortillas into 4 equal pieces. Place the pieces on a parchment lined cookie sheet.
- Lightly Brush the top side of the tortilla pieces with the lime juice.
- Sprinkle half of the salt over the top, evenly spreading it out.
- Flip over and brush the other side. Sprinkle the rest of the salt over the top.
- Bake for 16-17 minutes or until they are crispy and just starting to brown.
Garnish with your favorite nacho toppings, and promptly devour!
