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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.

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

1/2 cup chili & 1 oz. chips each
384 calories; protein 21.2g; carbohydrates 25.2g; dietary fiber 3.7g; sugars 2.6g; fat 22.2g; saturated fat 8.6g; cholesterol 65.7mg; vitamin a iu 1435.4IU; vitamin c 19.8mg; folate 29.3mcg; calcium 267.3mg; iron 2.7mg; magnesium 54.5mg; potassium 446.9mg; sodium 425.1mg.

1 1/2 starch, 1 1/2 vegetable, 1 1/2 lean meat, 1 high-fat meat