This vibrant nacho bowl is a fresh and flexible way to enjoy chilli con carne. With crunchy corn chips (or a nourishing grain base), hearty chilli, colourful veggies and optional toppings like avocado, cheese or jalapeños, it’s easy to customise to your taste. Perfect for a satisfying lunch or dinner that’s ready in minutes—especially when using leftovers!
Why you’ll love these nacho bowls too
Nachos are one of my all-time favourite meals. Fresh, zesty and satisfying, it’s a dish I enjoy as an easy mid-week dinner or when serving friends and family on the weekend.
What I love most is the versatility. You can keep it simple with a few toppings or go gourmet with homemade guacamole, salsa and creative add-ons. It suits almost everyone—vegan, vegetarian or gluten-free—depending on how you build your bowl.
Use corn chips for crunch, or swap in rice, couscous or quinoa for a grain bowl variation. The chilli con carne can be made with beef mince or a plant-based alternative, and the veggies and toppings are entirely up to you.
There’s something satisfying about varying each mouthful—the crunch of corn chips, the warmth (temperature and spice) of the chilli, the crisp freshness of veggies, the creaminess of guacamole or sour cream, and the tangy heat of jalapeños or a pineapple salsa. It’s a dish that delights the taste buds and leaves you feeling truly satisfied.
If you prefer milder flavours, jalapeños can easily be swapped for a sweet salsa or relish. Plus, when serving a group, everyone can mix and match ingredients to suit their taste, including adding a dash of sriracha or chipotle sauce for extra heat.
What’s more, this nacho bowl is also wonderfully balanced. With protein from the chilli (whether plant-based or meat), fibre from beans and veggies and healthy fats from avocado or a dollop of guacamole, it’s a meal that satisfies on every level.
What you need to make this nacho bowl recipe
This nacho bowl is simple to throw together with just a few key ingredients—and plenty of room to customise! You require:
- Corn chips: for crunch and a nacho-style. Or swap with rice, couscous or quinoa. You could even serve it with soft tortillas.
- Chilli con carne: use your favourite homemade version—vegan chilli con carne, shredded chicken, pulled pork or canned refried beans heated with some water and spices.
- Fresh or roasted veggies: think diced cucumber, cherry tomatoes, diced tomato, corn kernels (fresh, canned or defrosted), diced capsicum, red onion, shredded lettuce or cabbage, or roasted courgette, sweet potato, pumpkin or cauliflower.
- Optional toppings: grated cheese, crumbled feta, avocado, guacamole, sour cream, Greek yogurt, hummus, pickled jalapeños or a spoonful of salsa.
- Garnishes: a wedge of lemon or lime, a sprig of coriander (cilantro) or slices of fresh red or green chillies or spring onions.
Mix and match ingredients based on what you have on hand. You can see how it came together with this video I shot with the University of Canterbury Student Executive.
Make‑ahead suggestions
To save time on busy days, prepare the chilli con carne and chop your favourite toppings in advance. Store each component separately in airtight containers in the fridge so you can quickly assemble your nacho bowls when you’re ready to eat. This approach makes meal prep effortless and keeps ingredients fresh.
For gatherings or family meals, consider setting up a build-your-own nacho bowl station. Lay out the chilli, chips or grains, veggies and toppings buffet-style, allowing everyone to customise their bowls. This not only makes serving easy but also adds a fun, interactive element to your meal.
Storage
This recipe serves one, so leftovers are unlikely. However, if you’re preparing it for a group, you may have components left over.
Most ingredients—like the chilli, veggies and toppings—will keep well in the fridge for a few days when stored separately in airtight containers.
Have you tried this formula for nacho salad bowls?
Building your own nacho bowl is a fun and flexible way to enjoy a satisfying meal tailored to your taste. If you’ve tried this recipe, I’d love to hear what combo you went with and how you enjoyed it!
Nacho Bowl
Ingredients
- 1 cup corn chips (or substitute with cooked rice, couscous or quinoa)
- 1 cup chilli con carne, recipe link below
- 1 cup veggies of choice: diced cucumber, corn kernels, halved cherry tomatoes or diced tomatoes, shredded lettuce or red cabbage, diced capsicum, roasted courgette, red onion
- ¼ cup grated cheese or crumbled feta, optional
- ¼ avocado (or ¼ cup sour cream or guacamole)
- 1-2 tablespoons jalapeños, optional or pineapple jalapeño salsa
- Lemon or lime wedge, sprig of fresh coriander to garnish, optional
Instructions
- Place corn chips in a wide bowl or shallow dish. If you prefer, substitute with a cooked grain, such as rice, couscous or quinoa.
- Spoon warm chilli con carne into bowl. If using leftovers from the fridge, reheat them first until piping hot.
- Beside the chilli con carne and nachos, spoon your choice of fresh or roasted vegetables—such as cucumber, cherry tomatoes, shredded lettuce or cabbage, corn, capsicum, courgette or red onion.
- Add grated cheese, a dollop of sour cream or Greek yogurt, a few slices of avocado or a spoonful of guacamole, and top with jalapeños. Try serving with pineapple jalapeño salsa or jarred salsa.
- Serve with a wedge of lemon or lime or thinly sliced fresh red chilli.
