Kick Off Chicken Chili Cheese Nachos

Kick Off Chicken Chili Cheese Nachos
  • Prep Time: 35
  • Total Time: 45
  • Servings: 6-8

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About this Recipe

Kick off your Super Bowl party with this low fat version of chili cheese nachos.


1 tbsp (15 mL) Vegetable oil
1 Package Maple Leaf Prime Naturally® Extra Lean Ground Chicken
1 Onion, chopped
1 tbsp (15 mL) Minced garlic
2 Jalapenos, minced
.5 Red pepper, chopped
1 tbsp (15 mL) Paprika
4 tsp (20 mL) Chili powder
1 tbsp (15 mL) Ground cumin
1 tsp (5 mL) Coriander
1 (28 oz/796 mL) Can crushed tomatoes
1 tsp (5 mL) Lime juice
1 (14 oz/398 mL) Can beans in tomato sauce
Salt and pepper
Dash hot sauce, optional
.5 Large bag nacho chips
1 cup (250 mL) Grated Cheddar cheese
Diced tomato
Diced red or yellow peppers
Shredded lettuce
Prepared salsa
Sour cream
Sliced jalapenos, optional


HEAT oil in medium pot over medium-high. Add chicken and cook, breaking apart with the back of a wooden spoon, for 8-10 minutes or until browned. Add onions, garlic, jalapenos, red pepper and spices. Cook 1-2 minutes. Stir in tomatoes, lime juice and beans. Season with salt, pepper and hot sauce to taste. Bring to a boil, reduce heat to low and simmer 10-15 minutes.

PREHEAT oven to 375°F (190°C).

SPREAD a layer of nacho chips on a rimmed baking tray.
Top with chili, half the cheese and a second layer of nacho chips. Sprinkle with remaining cheese, peppers and tomatoes.

BAKE in preheated oven for 10-15 minutes or until golden brown and the cheese has melted. Garnish with lettuce and serve with prepared salsa, sour cream and jalapenos.


Refrigerate leftover chili for up to 3 days or freeze for up to 3 months.

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