Main Dish
Vegetarian Chili & Nachos
Ingredients
1 can (540 mL) red kidney beans, rinsed and drained
1 can (796 mL) diced tomatoes in their juice
1 cup (250 mL) Canton Original Broth
1 red bell pepper, small diced
1 yellow bell pepper, small diced
2 carrots, grated
2 celery stalks, minced
½ cup (125 mL) raisins
3 bay leaves
Salt and fresh ground pepper
Nachos:
6 cups (1.5 L) corn chips
3 tbsp (45 mL) Canton Sriracha Sauce
3 cups (750 mL) grated mozzarella
½ cup (125 mL) sour cream
4 green onions, minced
Directions
1. Combine chili ingredients in crockpot.
2. Cover and cook on High for 4 hours.
3. Meanwhile, spread corn ships on a cooking sheet lined with parchment paper.
4. Mix Canton Sriracha Sauce with cheese and spoon over chips.
5. Preheat oven to 400°F (200°C) and bake nachos for 15 minutes or until cheese is melted.
6. Top with sour cream and green onion.
7. Serve chili with nachos on the side.
