Super Bowl Meatless Nachos


We’ve decided to stay in and host a Super Bowl party this year, which means I’m already staying up at night crafting the perfect finger food menu. Am I wrong, or is eating Super Bowl food just as enjoyable (or more) as watching the game?  For the main appetizer, I found inspiration from Bandits’ Grill & Bar and The Spur Bar & Grill. Both boast impressive nacho options on their menu.  Bandits’ version called “Old West Nachos” comes in a cast iron skillet, piled high with protein of your choice, cheese, pico and a generous portion of guacamole on top.  The Spur has a menu creation called “Rhinestone Cowboy Frito Pie” which includes their provo girl pilsner short ribs chili piled on top of frito chips, then topped with cilantro, heber vally “fuego verde” cheese and red onion.  Wow!  To create my own game-day-winner, I opted for a veggie version with a quinoa-chickpea chili which lacks no flavor whatsoever – even with the meat missing.  I whipped up a light avocado sauce and then covered the stack with hot sauce, but the options are really endless. Good nachos are all about the toppings, so don’t be shy in piling on lettuce, tomato, salsa, black olives, cilantro, guacamole or anything else you can dream up.


Veggie, quinoa and chickpea chili


Super Bowl Nachos


  • 1 teaspoon EVOO
  • 1/4 yellow onion, diced
  • 1 garlic clove, minced
  • 1 cup chopped veggies (your choice: squash, pepper, broccoli, zucchini)
  • Spices: Sprinkle of salt, pepper, cumin, coriander, chili powder, garlic powder, oregano & cayenne
  • 1/2 can chickpeas, rinsed and drained
  • 1 cup cooked quinoa
  • 1 tablespoon salsa
  • Juice of 1/2 lime
  • Handful of tortilla/corn chips of your choice
  • Handful of greens, chopped (I used kale)
  • 1/2 cup vegan shredded cheddar cheese
  • Drizzle of hot sauce
  • Avocado Sauce:
  • 1 avocado
  • 1/2 cup water
  • Juice of 1/2 a lime
  • 1 tablespoon diced yellow onion
  • 1 small garlic clove
  • Sprinkle of salt, pepper and cumin


  1. Heat the olive oil on medium low in a large saute pan, then add the onions, garlic, veggies & a sprinkle of the spices.
  2. When veggies are starting to soften, add the chickpeas, quinoa, salsa, lime juice and more spices. Cook on low until chili is warm and well combined.
  3. To make the avocado sauce, put all ingredients in a blender. Start on low, then move to high until well blended. Taste & adjust the spices if needed.
  4. Now prep your plate. Put down a handful of chips, then pile on the quinoa/veggie mixture, then top with the cheese. Pop in the micro for 20 seconds just to melt the cheese on top (or the oven for a few minutes).
  5. Next, add a handful of the chopped greens, then drizzle on some hot sauce and a heavy hand of avocado sauce. Enjoy!

About Author

Jenn is a Park City local, originally from the East Coast, who loves animals, nature, cocktail time & delicious food. Find more meatless recipes on her blog:, also on YouTube, Facebook & Instagram. Jenn's love for cooking was inspired by her Italian Mother and Nonna, whom she only hopes to live up to their standards, while adding her twist of only meatless cooking. Jenn can be found around Park City exploring the mountains with her husband and their spoiled rescue pup, Bowie.

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