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Top view of 4 fully filled vegan chili tacos
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Chili Tacos

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 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 tacos
Calories 250kcal
Author Healing Tomato

Equipment

  • Taco holder

Ingredients

  • 4 hard taco shells
  • 2 cups leftover chili divided into 4 half cups
  • 4 Tbsp guacamole 1 Tbsp per taco
  • 4 Tbsp sour cream 1 Tbsp per taco
  • 4 tsp red onions finely chopped, 1 tsp per taco

Instructions

  • Start by assembling tacos and ingredients
    Top view of 4 tacos arranged in line and bowls of other ingredients surround it.
  • Layer the bottom with greens
    Top view of the author putting greens into 4 taco shells. Bowls containing other ingredients can be seen.
  • Top with a generous helping of the leftover chili
    The author spooning chili into the taco shells.
  • Add about 1 Tbsp of guacamole to tacos
    The author topping the tacos with guacamole on top of the chili.
  • Top with 1 Tbsp sour cream
    The author adding sour cream on top of the guacamole using a spoon
  • Finally, top with chopped red onions
    Chopped red onions are the last topping added on top of the tacos

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)