Vegan Chipotle Chili Cheese Nachos

Hello! I hope everyone had a wonderful Thanksgiving. My family and I had a sweet time together. We ate lots of plant-based comfort foods. I made apple pie and pumpkin pie from scratch, for the first time. Hopefully, homemade pie will be a regular treat in our family from now on. Making a vegan feast for Thanksgiving reminded me how wonderfully you can eat without using animal products. This recipe I have for you tonight is also a great example of that. These Chipotle Chili Cheese Nachos are AMAZING! The cheese is perfectly creamy and cheesy. The chili is meaty and spicy. My husband loved them and I hope you will too!

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Nacho Cheese:
1 Tbsp coconut oil
1/2 yellow onion
1 tsp minced garlic
2 large red or yellow potatoes
2 carrots
2 cups vegetable broth
1/2 cup coconut milk (coconut cream)
1 Tbsp nutritional yeast
1 Tbsp lemon juice
1 tsp sea salt
1 tsp Tabasco Sauce
1/2 smoked paprika
1/8 tsp white pepper
1 shake of tumeric

Chipotle Chili:
1/4 cup organic cooking oil (I use a brand called SunCoco)
1 yellow onion
1 tsp minced garlic
2 cup pecans, soaked overnight
4 chipotle peppers in adobo sauce
2 28 oz cans of fire roasted diced tomatoes
1 tsp sea salt
1 tsp cumin
1 tsp chili powder
1 tsp nutritional yeast
1 tsp maple syrup
1/4 tsp smoked paprika

Organic Corn Chips


Nacho Cheese:
Heat coconut oil on medium/high in a medium sized stock pot. Add chopped yellow onion and saute for 5-7 minutes. Add minced garlic and saute for 2 more minutes. Add chopped potatoes and chopped carrots to the pan. Pour in vegetable broth. Cover and boil for 15 minutes. Reduce heat and stir in coconut milk (cream from top of canned coconut milk), nutritional yeast, lemon juice, Tabasco, paprika, white pepper, and tumeric. Allow mixture to cool a little bit and then pour it into a blender. Blend until smooth and creamy. 

Chipotle Chili:
Drain soaked pecans. Put the pecans, chipotle peppers, and sea salt into a food processor. Process until crumbly and until it has a meat-like texture. Set aside. Heat cooking oil over medium/high heat in a large saute pan. Add chopped yellow onion. Saute for 5-7 minutes. Add 1 tsp minced garlic and saute for 2 more minutes. Add pecan mixture and saute for 5 minutes, stirring frequently. Add 2 28 oz cans of diced tomatoes. Add cumin, chili powder, nutritional yeast, maple syrup, and smoked paprika. Stir well and heat thoroughly.

Nacho Assembly:
Pour warm nacho cheese and hot chili onto corn tortilla chips. Top with jalepenos, cilantro, and/or  vegan sour cream. 


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