Tortilla Chips with Spicy Beef Chili
This recipe is lower in calories than traditional nachos, and is well-rounded because of the mixture of proteins, carbs, fats, and plenty of nutrients.
You can always substitute the beef for chicken to make a lighter, more low-fat meal.
- For the chilli
- 2 Tbsps vegetable oil
- 2 cups ground Hamburger (lean )
- 2 onions (diced)
- 1 diced garlic clove
- 1 red chili pepper (finely chopped)
- 1 cup tomatoes (tinned)
- 1 cup Beef stock
- ½ tsp thyme
- ½ tsp rosemary
- 2 ½ cups Kidney beans (in a can, drained and rinsed)
- For the salad
- 14 ozs Tortilla chip
- 2 tomatoes (chopped)
- ½ Cucumber (chopped)
- 8 Lettuce (torn into bite-sized pieces)
- 1 ½ cups Cheese (Cheddar or Jack)
- 4 Tbsps Sour cream
To make the chili heat the oil in a pan and cook the ground beef. Add the onions, garlic, and the chili and fry for a few minutes. Deglaze with the canned tomatoes and the stock. Add the herbs. Season with salt and ground black pepper and simmer on medium heat for 25-30 min.
Add the kidney beans to the chili and simmer for another 10 minutes. Season to taste.
Arrange the tortilla chips in bowls and top with the chili and the salad ingredients. Sprinkle with the grated cheese and garnish with a dollop of sour cream.