Nacho Chili Pie

Servings 6


  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic chopped
  • ½ medium onion peeled and chopped
  • 1 red bell pepper—stemmed seeded and chopped
  • 1 jalapeño—stemmed seeded and chopped
  • 1 pound ground beef
  • tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1½  teaspoons salt
  • One 15-ounce can tomato puree
  • One 15-ounce can chili beans rinsed and drained
  • 1 cup grated shredded cheddar cheese for topping
  • 1 cup grated shredded Monterey jack cheese for topping
  • Sliced scallions for serving
  • 3 cups gluten-free chips or crackers


  1. In a medium pot, heat the oil over medium heat. Add the garlic, onion, bell pepper and jalapeño; cook, stirring, until softened, about 5 minutes. Increase the heat to medium high and stir in the beef and cook until cooked through, about 5 minutes; drain. Stir in the chili powder, oregano and salt. Add the tomato puree and bring to a boil. Add the beans and cook until warmed through, about 5 minutes.

  2. Preheat the oven to 375º and place the chips in an 8-inch pie plate. Spoon the chili over the chips and top with the cheddar and Monterey cheese. Bake, uncovered, until the cheese is melted, about 5 minutes. To serve, scatter over some scallions.