Vegan Stovetop Chili Nachos
Ingredients
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 1 red bell pepper diced
- 3 large cloves garlic minced
- 1 lb vegan ground meat crumbled tempeh, or 2 cups of cooked lentils
- 1 medium sweet potato peeled and shredded
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt more to taste
- ½ tsp crushed red pepper flakes
- 1 15.5-ounce can vegan refried beans
- 1 15.5-ounce can kidney, black, or pinto beans
- 1 15-ounce can tomato sauce (or substitute the same amount of salsa or mix)
- 1 large bag tortilla chips
- ½ - 1 cup store-bought melted vegan cheese or see recipe below
- Toppings:
- Sliced black olives
- Chopped scallions
- Chopped fresh tomatoes
- Avocado or guacamole
- Vegan sour cream or plain unsweetened yogurt
- Fresh limes cut into wedges
Instructions
- Preheat the oven to 375ºF. Heat oil in a large pan over medium heat. Add onion, pepper, and garlic, and cook for about 8 minutes, until onion and peppers are soft. Stir in spices and cook for another minute or two until fragrant. Stir in vegan crumbles or lentils and cook for about 10 minutes, until all the flavors have combined. Stir in the refried beans and tomato sauce. Cook several minutes more until everything is heated through and the flavors have come together. Add a little water to thin, if necessary.
- Arrange the tortilla chips on a platter. Spoon the mixture in the pan onto the chips. Drizzle on melted cheese.
- Arrange your favorite toppings over the cheese and finish with a few good squeezes of lime. Serve immediately.
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