Butternut Squash Chili Nachos

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
Grape tomatoes, halved or quartered


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.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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