Pot-achos Recipe

Written by on Aug 7, 2018

Sent in by: Jenn Brosch (@youarebeautyva)

This recipe is a different take on nachos. A flavorful chili will be whipped up the slow way (by crock pot) or quicker (by stove top) and then poured over a steaming baked potato. It is spicy, flavorful, hearty, and as easy as it gets!

Serving Size: 2

The Potatoes:

Bake 2 potatoes:

  • Preheat the oven to 350 degrees
  • Stick the potatoes with a fork in different places to create deep holes
  • Coat the potatoes with oil and salt
  • Place them directly on the oven rack & place a pan on a lower shelf to collect drippings
  • Bake for 1 hour

The Chili:

  • 2 Cans of Vegan Chili
  • 1 Pack of Trader Joe’s Vegan Chorizo
  • 1 Can of Fire Roasted Tomatoes
  • 1 Can of Pinto Beans
  • 1 Can of Black Beans
  • ½ Bunch of Cilantro
  • Juice of 1 Lime
  • 1/2 Medium Onion, Diced
  • Trader Joe’s Taco Seasoning – Or whatever you love.

Combine the ingredients in a crock-pot and cook on low during the day, or if you’d prefer a quicker method use a large pot and heat the chili thoroughly on the stove top (aim for at least an hour to draw the flavors out, but if you’re in a rush it just needs to get hot).

Once the chili is hot, remove it from the heat and stir in canned or frozen corn.

Combining the Two:

Slice open the potatoes and scoop chili into the center, top with your favorite non-dairy cheese, avocado, fresh lime, more cilantro, or really anything you want. Make it your own!

Let us know if you give this a try. If you have any recipes you want to share with the world send it in!

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