When you hear “nachos,” you might think of gooey cheese, beefy chili, and indulgent toppings—but what if we told you that you could have all that comfort and crave-factor without any of the meat or dairy? These Vegan Chili Nachos are not only 100% plant-based, but they’re also hearty enough to count as dinner. Yep, this isn’t just a snack—it’s a meal.
Loaded with flavor-packed vegan chili, crispy tortilla chips, and a generous drizzle of dairy-free nacho cheese, this dish is a go-to for weeknight dinners, weekend treats, or even a casual dinner party. Let’s dig into a plate of nachos you can feel great about.
Why You’ll Love These Vegan Chili Nachos
- 🌱 100% plant-based, meat- and dairy-free
- 🧀 Topped with creamy vegan nacho cheese
- 🌶️ Packed with bold chili flavor
- 🕒 Great for meal prep or quick dinners
- 🍽️ A full meal disguised as a fun comfort food
Ingredients (Serves 6)
For the Vegan Chili:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon oregano
- Salt & pepper, to taste
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) pinto or kidney beans, drained
- 1 can (15 oz) diced tomatoes
- ½ cup corn kernels (fresh, frozen, or canned)
- 1 tablespoon tomato paste
- ½ cup vegetable broth or water
For the Vegan Nacho Cheese:
- 1 cup peeled & diced potatoes
- ½ cup diced carrots
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt, to taste
- ½ cup plant milk or cooking water from the veggies
For Assembly:
- 1 large bag tortilla chips
- Fresh cilantro, chopped
- Sliced jalapeños
- Diced avocado or guacamole
- Vegan sour cream or plain plant-based yogurt
- Lime wedges
Instructions
Step 1: Make the Chili
Heat olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper. Sauté for 5 minutes until soft.
Add chili powder, paprika, cumin, oregano, salt, and pepper. Stir to coat the veggies.
Mix in the beans, tomatoes, corn, tomato paste, and broth. Simmer uncovered for 15–20 minutes, stirring occasionally until thickened. Taste and adjust seasoning.
Step 2: Make the Vegan Cheese
Boil or steam potatoes and carrots until fork-tender (about 10–12 minutes).
Transfer to a blender and add nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, salt, and plant milk. Blend until smooth and creamy. Adjust thickness with extra milk or water as needed.
Step 3: Build the Nachos
Preheat oven to 375°F (190°C). On a large baking sheet or oven-safe platter, layer tortilla chips. Spoon chili evenly over the chips. Drizzle with vegan nacho cheese.
Bake for 10–12 minutes, just until everything is warm and the edges are crispy.
Step 4: Garnish and Serve
Remove from the oven and top with fresh cilantro, jalapeños, avocado, and a dollop of vegan sour cream. Serve with lime wedges.
Make It Your Way
Protein Boost?
Add crumbled tofu, tempeh, or vegan ground “beef” to the chili for even more protein.
Gluten-Free?
Use certified gluten-free chips and check your spice blends.
Spicy or Mild?
Adjust the chili powder and jalapeños based on your spice tolerance.
No blender for cheese?
Try store-bought vegan queso or a cashew-based dip instead!
Meal Prep Tips
- Chili can be made up to 3 days ahead and stored in the fridge.
- Vegan cheese keeps well for 4–5 days in a sealed container.
- Assemble just before baking to keep chips crispy.
You can also build individual nacho trays for meal-prepped lunches!
🥑 Frequently Asked Questions About Vegan Chili Nachos
What goes on vegan nachos?
Vegan nachos can be just as loaded and delicious as the original! Common toppings include plant-based chili, vegan nacho cheese (made from potatoes, carrots, or cashews), guacamole, black beans, corn, jalapeños, fresh cilantro, diced tomatoes, and vegan sour cream. For extra crunch, add shredded lettuce or pickled onions.
How do you make chili nachos not soggy?
To keep your chili nachos crispy, always layer strategically. Start with a base of sturdy tortilla chips, add warm chili just before serving, and avoid piling on too much liquid at once. Bake the nachos briefly to crisp up the chips, and serve toppings like guacamole and vegan sour cream on the side.
What to put in a vegan chili?
A good vegan chili starts with hearty ingredients like beans (black, kidney, or pinto), lentils, or textured vegetable protein (TVP). Add diced tomatoes, onions, garlic, bell peppers, corn, and warm spices like cumin, chili powder, and paprika. Mushrooms and walnuts also add “meaty” texture and umami depth.
What can I put on nachos besides cheese?
Nachos don’t need cheese to be amazing! Try toppings like seasoned beans, fresh pico de gallo, guacamole, shredded lettuce, salsa, pickled jalapeños, avocado slices, olives, and corn. Vegan cheese alternatives like cashew queso or nutritional yeast-based sauces add that cheesy flavor without the dairy.
Nutritional Perks
- High in fiber from beans and veggies
- Rich in plant-based protein
- Packed with vitamins from the carrots, potatoes, and peppers
- Lower in saturated fat than traditional nachos
- Dairy-free, which is great for lactose-sensitive eaters