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Leftover Chili Nachos

For this scrumptious dinner, I took leftover wheatberry chili and spooned it onto tortilla chips in a baking dish with some green peppers and cheese. I baked it at 400* for about 20 minutes until it was all hot and bubbly and topped with yogurt, cholula and cilantro.
Course Entree
Cuisine American
Keyword cheese, chili, nachos
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 hungry lovers
Author kath eats


  • A few giant handfuls of blue corn chips
  • ~1.5 cups leftover bean chili strained of liquid if yours wasn’t thick enough
  • 1/2 a bell pepper chopped
  • 1/2 a cup of freshly grated cheese any kind
  • Yogurt or sour cream
  • Hot Sauce
  • Cilantro


  • Layer chips on bottom of oven-safe dish
  • Spoon on half of chili
  • Add another layer of chips and another layer of chili
  • Top with green peppers and then cheese
  • Bake at 400* for 20 minutes, until hot and bubbly, taking care not to burn
  • Garnish with yogurt, cilantro and hot sauce
  • Serve between two lovers!