Make nachos a healthy dinner when you top them with an easy 30-minute chili. Serve this healthy recipe with sliced scallions, avocado, fresh tomatoes and sour cream, if desired.

Carolyn Malcoun
Source: EatingWell Magazine, January/February 2017


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • Cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.

  • Top chips with the chili and cheese. Bake until the cheese is melted, about 7 minutes.


To make ahead: Refrigerate chili (Step 2) for up to 3 days or freeze for up to 3 months.

Nutrition Facts

384.3 calories; protein 21.2g 42% DV; carbohydrates 25.2g 8% DV; exchange other carbs 1.5; dietary fiber 3.7g 15% DV; sugars 2.6g; fat 22.2g 34% DV; saturated fat 8.6g 43% DV; cholesterol 65.7mg 22% DV; vitamin a iu 1435.4IU 29% DV; vitamin c 19.8mg 33% DV; folate 29.3mcg 7% DV; calcium 267.3mg 27% DV; iron 2.7mg 15% DV; magnesium 54.5mg 20% DV; potassium 446.9mg 13% DV; sodium 425.1mg 17% DV.

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Rating: 5 stars
This is dangerous. So good that I want to hog it all for myself whenever I make it! Read More