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These are ridiculously good 😋 You’ll have lots of chili and queso left over for other yummy things this week or to freeze for easy nachos on another day! Recipe below is broken down into 3 parts: Salsa con Queso, Tortilla Chips and Chili. Vegan, GF, oil-free, refined-sugar free, nut-free, and even grain free if you get Siete tortillas!

Salsa Con Queso


  • 3 cups Yukon gold potatoes, peeled, small dice
  • 5 medium carrots, peeled and cut into large pieces the same size at the potatoes
  • 1 small onion, quartered
  • 5 cloves garlic, peeled and kept whole
  • 3 tbsp nutritional yeast
  • ½ tsp ground turmeric
  • ½ tsp salt
  • 1 cup unsweetened plant-based milk (I use almond)
  • 10 ounces chunky garden salsa


  • Boil potatoes, carrot, onion and garlic in large pot until fork tender, then drain, about 10 mins.
  • Add cooked veggies to a food processor with nutritional yeast, turmeric, salt and almond milk. Blend until completely smooth. Taste the sauce and adjust salt, as needed.
  • Remove mixture from the blender and into a large mixing bowl. Fold in the salsa.

The Chili


  • 3 cloves Garlic
  • 1 Small Yellow Onion, diced
  • 2 Green Bell Peppers, diced
  • 3 ribs Celery, diced
  • 3 small Carrots, sliced
  • 4 cup Chili Powder
  • 1 tbsp Cumin
  • 1 tsp Dried Oregano
  • ½ tsp Cayenne Pepper (Optional)
  • 2 (15 oz) cans black beans, drained
  • 2 (15 oz) cans pinto beans, drained
  • 2 (28 oz) cans crushed tomatoes
  • 1 cup water
  • Salt and pepper, to taste


  • Add the onion, celery, and peppers to a large pot over Medium-High heat with ½ cup of Water. Cook until all water evaporates, stirring occasionally.
  • Add the garlic, spices and carrots to the pot. Sauté for a few minutes. Add a splash of water if things start to stick.
  • Add the beans, crushed tomatoes and 1 cup of Filtered Water to the pot. Bring everything to a boil over high heat, then reduce the heat to a simmer, cover, and cook for 10 minutes.
  • Remove the lid from the pot and cook uncovered for 5-7 more minutes, until the carrots are tender and the chili reaches your desired thickness.

Tortilla Chips


  • 8 six inch corn tortillas or Siete tortillas for a great grain-free option
  • 1 tablespoon lime juice
  • ½ teaspoon sale


  • Preheat oven to 400º
  • Cut the tortillas into 4 equal pieces. Place the pieces on a parchment lined cookie sheet.
  • Lightly Brush the top side of the tortilla pieces with the lime juice.
  • Sprinkle half of the salt over the top, evenly spreading it out.
  • Flip over and brush the other side. Sprinkle the rest of the salt over the top.
  • Bake for 16-17 minutes or until they are crispy and just starting to brown.

Garnish with your favorite nacho toppings, and promptly devour!