Next time you have leftover chili, make these chili potato nachos to use it up! Don’t forget to top with yogurt and shredded cheese!
Note: This is part of a series where I provide a base slow cooker recipe and three ways to enjoy the leftovers. For the base Slow Cooker Roasted Red Pepper Chili, go here!
I’m back! You didn’t miss me, did you? Today I have one of the three ways to use up leftovers from yesterday’s chili. Is it just me, or does every chili recipe seem to make a huge batch that you’re left eating for days?
I definitely can get sick of eating chili leftovers. But with the next few recipes I’ll be posting, you are not ever going to be bored of eating chili for multiple days in a row! They are all fun and diverse ways to use up your leftovers 😀
Up first are these Leftover Chili Potato Nachos!
Between you and me, this is barely a recipe at all. More of a concept 😉
I initially wanted to use sweet potatoes (and you can see from the photos that I used a mix of both). But the sweet potatoes ended up fairly mushy. Mushy sweet potatoes + mushy chili, it just wasn’t the textures I was looking for. You can totally still use sweet potatoes but they won’t hold up as finger food ‘nachos’, you will need a fork.
In the end I used thinly sliced russet potatoes, which roasted up nicely in the oven to get crispy edges and soft insides. Most importantly, they were nice and sturdy and able to easily scoop the chili and toppings right up.
These chili potato nachos are SO delicious, I ate them for lunch and dinner in the same day. Just couldn’t get enough of them!
And while these potato nachos are great with the Slow Cooker Roasted Red Pepper Chili I made yesterday, they would be great with pretty much any type of chili.
So are you ready for a sneak peak of the next two recipes to use up your leftover chili?
- 2 medium russet potatoes, scrubbed and patted dry
- 1 tablespoon olive oil
- salt and pepper
- 4 cups leftover Slow Cooker Roasted Red Pepper Chili
- 1 cup shredded cheese
- Greek yogurt or sour cream
- Heat oven to 425°F.
- Line a baking sheet with parchment paper.
- Slice potatoes in ¼ inch thick rounds.
- Toss in the olive oil, and arrange on the baking sheet. Sprinkle with salt and pepper.
- Bake for 20 minutes, flip, and bake for another 10-20 minutes, or until golden brown.
- While potatoes are baking, heat up the chili.
- Top potatoes with chili, cheese and yogurt.
Calories 430 // Fat 20 g // Saturated Fat 10 g // Cholesterol 53 mg // Sodium 1220 mg // Carbohydrate 43 g // Fiber 7 g // Sugars 4 g // Protein 19 g