How to make chili tacos using leftover chili! Easy way to use any leftover vegan or vegetarian chili.
Course Main Course
Cuisine American, Mexican
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Servings 4tacos
Calories 250kcal
Author Healing Tomato
Equipment
Taco holder
Ingredients
4hard taco shells
2cupsleftover chilidivided into 4 half cups
4Tbspguacamole1 Tbsp per taco
4Tbspsour cream1 Tbsp per taco
4tspred onionsfinely chopped, 1 tsp per taco
Instructions
Start by assembling tacos and ingredients
Layer the bottom with greens
Top with a generous helping of the leftover chili
Add about 1 Tbsp of guacamole to tacos
Top with 1 Tbsp sour cream
Finally, top with chopped red onions
Video
Notes
**CALORIES INFORMATION IS APPROXIMATE. CONSULT A HEALTHCARE PROFESSIONAL FOR MORE DETAILED INFORMATION.TIPS
Any kind of chili will work for this recipe. It can be a vegetarian chili recipe, vegan chili or meat chili. I used my slow cooker 3 bean chili for this recipe.
The leftover chili can be as old as 14 days or longer, if it had been frozen. If you are using refrigerated chili, it should be less than 7 days old.
Make sure you heat and burn off as much of any liquid there is in the leftover chili. This will make sure that the liquid doesn't seep through the taco shells.
For these tacos, hard tacos are preferred over soft tacos because they don't get soggy easily.
Assemble these tacos at the very last minute. The crunchier the taco, the better the taste experience.
I used regular sour cream and vegan sour cream in these chili tacos. They both tasted so good.
For the greens, I used romaine lettuce and also Lola Rosa lettuce. Choose any greens you have on hand that are not strong in taste (like kale or arugula)