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As the leaves begin to change and a crispness fills the air, autumn invites us to savor the comforting flavors of the season. What better way to relish this time of year than with a delightful recipe that encapsulates fall’s essence? Introducing Crunchy Autumn Nachos with Sweet Corn Salsa—a dish that marries the warmth of hearty chili, the satisfying crunch of tortilla chips, and the vibrant freshness of sweet corn salsa. Perfect for cozy gatherings with friends or a festive family dinner, this recipe not only warms the soul but also brings everyone together around the table.

Fall Chili Nachos with Corn Salsa

Savor the flavors of autumn with Crunchy Autumn Nachos topped with Sweet Corn Salsa! This delicious recipe combines hearty chili, crispy tortilla chips, and a refreshing corn salsa for an unforgettable dining experience. Perfect for gatherings, these nachos can be served as an appetizer or main course. Learn how to craft the ideal chili, create a vibrant corn salsa, and assemble the ultimate nacho platter. Embrace the season and bring everyone together around the table!
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Ingredients
  

For the Chili:

1 lb ground turkey (or beef)

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (28 oz) crushed tomatoes

1 medium onion, diced

3 cloves garlic, minced

2 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

Salt and pepper, to taste

1 cup vegetable broth

1 cup corn (fresh, frozen, or canned)

For the Corn Salsa:

1 cup fresh corn kernels (or canned if unavailable)

1 red bell pepper, diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt and pepper, to taste

For the Nachos:

1 bag (10 oz) tortilla chips

2 cups shredded cheddar cheese

1 avocado, diced

Sour cream, for serving

Jalapeños, sliced (optional)

Instructions
 

Make the Chili: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

    Add the Turkey: Increase the heat to medium-high and add the ground turkey. Cook, breaking it apart with a wooden spoon, until it's browned and cooked through, approximately 6-8 minutes.

      Spice it Up: Stir in the chili powder, cumin, smoked paprika, and season with salt and pepper. Mix well to coat the meat in spices.

        Combine the Beans and Tomatoes: Add the kidney beans, black beans, crushed tomatoes, vegetable broth, and corn. Stir to combine and bring to a simmer. Reduce the heat to low, cover, and let it cook for about 25-30 minutes to allow the flavors to meld.

          Prepare the Corn Salsa: In a medium bowl, combine the corn, red bell pepper, red onion, cilantro, lime juice, and season with salt and pepper. Mix gently and set aside to let the flavors develop.

            Assemble the Nachos: Preheat your oven to 350°F (175°C). On a large baking sheet, lay out a generous layer of tortilla chips. Spoon a layer of the turkey chili over the chips, making sure to distribute evenly. Sprinkle shredded cheddar cheese generously over the top.

              Bake the Nachos: Place the prepared nachos in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.

                Garnish and Serve: Once out of the oven, top the nachos with diced avocado, corn salsa, and any additional toppings you like such as jalapeños or sour cream. Serve immediately and enjoy the delicious flavors of fall!

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings