When I checked my freezer to survey what sauces and veggies I still have from last harvest, I found a surprise – black bean & butternut squash chili that I had made using squash and peppers from my garden and frozen in the fall.

Since I seem to be in the mood for fun food lately, I decided to turn the chili into nachos. I added basic guacamole, chipped red onion, cheddar cheese, pepper jack, pickled jalapeños, and grape tomatoes.

What a high fiber, protein-filled treat! OK, the chips, although organic, are not good for you; but since I only make nachos about 3 times a year, it is an acceptable (and fun) indulgence.

Butternut Squash Chili Nachos

5 – 6 oz organic tortilla chips
1 – 1 1/2 cups black bean & butternut squash chili
4 oz cheese (cheddar and pepper jack ), shredded
Pickled jalapeno peppers, sliced
Guacamole
Grape tomatoes, halved or quartered

Directions

Heat the chili on the stove until hot.

Line a large microwave-safe plate with the tortilla chips. Top with chili and the shredded cheese.

Microwave 45 seconds – 1 minute until the cheese is melted.

 

Top with pickled peppers, guacamole, onions and tomatoes.  Enjoy!

 

Serves 4 – 6 as an appetizer/snack or 2 as a meal.