Chicken Chili Nachos
Normally a crockpot girly, but I procrastinated, so here I am at the stove with a quick chicken chili for our nachos. And no, you’re not imagining the beef swap. Feel free to use whatever meat you want. I’m fasting for the next three weeks.
Cozy enough to count even on a weeknight.
#arrietaskitchen #easyrecipes #weeknightdinners
Quick lazy dinners, Kid friendly dinners, Quick lazy dinner ideas
For the chicken chili:
Heat a large skillet over medium-high heat with 1 Tbsp oil or butter.
Add ½ yellow onion and 4–6 baby carrots, both minced, along with ¼ cup dry red lentils and cook until softened.
Add 1 lb ground chicken and let it brown slightly before breaking it up, cooking until no longer pink.
Season with 2 Tbsp chili powder, 2 tsp cumin, ¼–½ tsp cayenne, ½ tsp beef bouillon, ½ tsp salt, ½–¾ tsp black pepper, and 2 cloves garlic.
Stir in 2 Tbsp tomato paste and cook until darker and fragrant.
Add 1 (14.5 oz) can fire-roasted tomatoes and 1 can beer.
Reduce heat and simmer uncovered until thick and the lentils are fully soft.
Stir in 3 Tbsp cornmeal and simmer until glossy and scoopable.
For the cheese:
Add 16 oz Velveeta, ½ cup ricotta, ¼–½ cup milk, ½ tsp garlic powder, and ¼ tsp paprika to a crockpot and cook on low, stirring occasionally, until smooth.
Spoon chili over chips and drizzle with cheese for nachos.
If you're like me, sometimes the slow cooker just isn't an option, and you need a quick, delicious meal on the stove. This Chicken Chili Nachos recipe fits perfectly into those nights when you want something cozy but also easy to prepare. What I love about this recipe is its versatility—you can swap the ground chicken with beef, turkey, or even a plant-based alternative depending on your preference or dietary needs. Using red lentils in the chili is a game changer. They cook quickly and add a subtle thickness, making the chili hearty without being heavy. Plus, they boost the protein and fiber content, which is fantastic for balancing out the dish. Adding beer to the simmering chili might sound unusual, but it brings out a rich depth of flavor that pairs wonderfully with the smoky spices. When it comes to the cheese sauce, Velveeta combined with ricotta creates a silky, creamy texture that perfectly coats the chips. I’ve found that adjusting the milk quantity lets you control the sauce’s creaminess, so feel free to add more if you prefer a thinner cheese drizzle. The garlic powder and paprika add a nice kick and a subtle smoky aroma without overpowering the other flavors. For assembling, piling the chili over sturdy tortilla chips and then drizzling the cheese sauce on top makes for a fun, shareable meal. This dish is kid-friendly too, as the mild spices and creamy cheese are usually a hit with little ones. If you want to add some fresh touches, consider topping with diced avocado, chopped cilantro, or a dollop of sour cream for extra indulgence. Overall, this Chicken Chili Nachos recipe is a great example of a quick, satisfying meal that doesn't compromise on flavor or comfort. Whether you're fasting and want a meat swap or just looking for a new spin on nachos, this recipe is sure to become a go-to in your weeknight dinner rotation.
