Taco Chili with Nacho Cheeze Sauce

by Angela (Oh She Glows) on April 19, 2011


Before we get to this amazing dinner that we enjoyed last night, I thought I would update you on my vegetable garden progress!

Eric and I built the first of two raised beds for the veggie garden. Each bed is 4 feet by 8 feet.  We used this step-by-step tutorial for a raised bed.


Our growing season doesn’t officially begin until Victoria Day Weekend (around May 20th), which is when most gardeners deem the risk of frost to be over. Some gardeners will plant before this date and then use a frost cover if there is a warning though.

Things I still need to figure out:

  • Where to buy a 100% organic topsoil (do they exist?)
  • Read up on Lasagna gardening method
  • Build or buy a compost bin- research options/methods
  • Make a list of what I will grow
  • Read up on companion planting
  • Draw a plan/diagram of where I will plant everything in boxes
  • How to get rid of my black thumb!!!


Right now I am thinking about planting the following:

  • Onions
  • Lettuce
  • Kale
  • Zucchini/Squash
  • Garlic
  • Peas
  • Beets
  • Carrots
  • Tomatoes
  • Peppers
  • Cucumber
  • Herbs!
  • Some type of berry (strawberries or blackberries probably)


What do you experienced gardeners think of this list? Is it too much for a 1st garden? Any tips?


In other news, my Mexican food kick rages on!

As does our cold and snowy weather…


When you can’t get warm, make spicy Mexican food, I say. :)



Taco Chili with Nacho Cheeze Sauce

Chili adapted from Skinny Taste

Yield: 7 cups


  • 1 tbsp extra virgin olive oil
  • 1 small onion, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 1 cup dry kidney beans (or 2 cups cooked)
  • 1 cup dry black beans (or 2 cups cooked)
  • 1 tbsp ground cumin
  • 1 tbsp ground chili powder
  • One 5.5 oz can tomato paste
  • 1 & 1/4 cup frozen corn kernels
  • One 28-oz can diced tomatoes
  • 2 tsp homemade taco seasoning (or packaged seasoning, to taste)
  • 1/4 cup chopped fresh Cilantro
  • heaping 1/4 cup Nacho Cheeze Sauce (below)
  • To garnish: Nacho cheeze sauce, crushed tortilla chips, and non-dairy cheese



1. Cook the beans if necessary. Meanwhile, in a large skillet, cook the onion and garlic in a very large skillet over low-medium heat until translucent,  about 5 minutes.

2. Stir in the cumin, chili powder, followed by the tomato paste and frozen corn. Cook for a few minutes on low.

3. Add the canned tomatoes and Cilantro and stir well. When the beans are cooked, drain them, rinse, and stir into chili. Slowly add the homemade taco seasoning (or store bought) to taste until desired taste is achieved. Simmer on low-medium heat for about 10-15 minutes. Meanwhile, make your cheeze sauce (below).

4. Stir in a heaping 1/4 cup of the Nacho Cheeze Sauce and serve with crumbled tortilla chips, non-dairy cheese (I used Daiya), and Cilantro garnish. Makes 7 cups.



I bought some frozen Cilantro cubes as a more economical way to buy herbs (I hope to grow some in the summer though). I wasn’t overly impressed when I added a couple Cilantro cubes into the skillet. The aroma was not the same! Maybe I didn’t use enough? I can’t wait until I can pluck some from the garden!


Cook your onion and garlic until translucent.


Add in your seasonings, frozen corn, and tomato paste.


Stir in the can of tomatoes and Cilantro.

IMG_4613 IMG_4614

When the beans are cooked, drain and rinse, and then stir into the chili.


Simmer on low for about 10-15 minutes to allow the flavours to develop.

Meanwhile, make your nacho cheeze sauce!



Nacho Cheeze Sauce

Adapted from Ashley.

Yield: 1 cup


  • 3/4 cup raw cashews
  • 1/4 cup + 1 tbsp nutritional yeast 
  • 1/3 cup water
  • 1/4 cup salsa (I used Medium heat)
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder* see note
  • Shake red pepper flakes
  • 1/2 tsp kosher salt


Directions: In a food processor, add all ingredients and process until smooth, scraping down the sides of the bowl as necessary.

Note: Next time, I would use fresh garlic (1 clove probably) instead of the powder.


Now stir in a heaping 1/4 cup of the cheeze sauce into the chili! It makes the Taco Chili sooo creamy and delicious.


I topped a bed of romaine greens with a huge scoop of the Taco chili and garnished it with a spoonful of cheeze sauce, crumbled tortilla chips, and Daiya cheese. I prefer the cheeze sauce a bit warm so I heated it in the microwave for 15-20 seconds. It doesn’t heat very well though and it got a bit hard on the sides. It was nothing a good stir couldn’t fix though!

The Taco Chili turned out fantastic! A little spicy, a little creamy, and a ton of amazing flavours.

It was husband approved too…Eric gave it two thumbs up. :)


I’m so COLD this morning…need more tea!

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{ 18 comments… read them below or add one }

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Corinne April 20, 2011 at 1:56 pm

Three sisters gardening is definitely something to look into if you want to get into companion gardening. The idea of building an ecosystem comes out of the idea that the output and success of the whole garden will be greater when the plants work together as opposed to just the sum of the outputs of the individual plants. This is something I’m getting more into.
We are also expanding our garden this year and are also doing raised plots. So exciting…
I have to admire your ambition with all those crops!

My last tidbit is that it is far more important to care for the soil than the plants. If you start with the highest quality soil (manure!!) than you will provide the nutrients necessary for the plants to grow strong, and this is actually was sets the foundation for a healthy and vibrant garden ecosystem.


[email protected] Dishes Daily April 20, 2011 at 8:51 pm

I’ve been on a mexican food kick my whole life. I can’t get enough of it.


Liz April 20, 2011 at 11:43 pm

Why on earth would you buy cilantro cubes when you can see in the ingredients that there’s dextrose, oil, cornstarch, etc.? Simply buy fresh cilantro, chop and freeze in a container. Then when you cook sprinkle a handful/as much as you need into the food, straight from the container. Pure cilantro whenever you want–cheap, delicious, healthy!


Angela (Oh She Glows) April 21, 2011 at 11:08 am

Good point :) I wont be buying them again…I wasn’t a fan


Diana @ frontyardfoodie April 22, 2011 at 8:37 am

I am BEYOND excited about your garden. I’m a super, hyper, crazy garden lover and any time anyone starts gardening I feel like i just got my wings!


Debbie April 22, 2011 at 12:06 pm

Holy yum! That cheese sauce is delicious!!!


Vicki May 1, 2011 at 4:30 am

I made this tonight & it is AMAZING!!! I want to eat that nacho cheese sauce on everything!


Chanelle May 1, 2011 at 12:38 pm

this is one of my favorite recipes! The sauce made it!! Thanks for sharing!


Andrea May 16, 2011 at 9:04 pm

Made this today, oh Yum! the sauce had an amazing taste that really surprised me.


shelly May 31, 2012 at 3:53 pm

Get a copy of Square Foot Gardening by Mel Bartholemew. His raised bed method is amazing. I’ve been really successful with the soil mix he reccommends and the method of planting. Keep the wonderful recipies coming!


Andrea June 9, 2012 at 2:25 pm

This has got to be the best veggie chili I have ever had! The whole family loved it. And the cheeze sauce just makes it perfect. Thanks!


Sarah January 4, 2013 at 11:40 am

You should try it once with hominy. I’ve fallen in love!


Rebecca January 19, 2014 at 9:44 pm

I make this chili almost every week and serve with tortilla chips and salad. I substitute ROTEL tomatoes and chilis for half the tomato for a little more heat. Even non-vegan teenagers love it.


Mandy February 3, 2014 at 2:03 am

Just out of curiousity. How would one turn a regularly cooked chili into a crockpot/slow cooker chili?
I’ve been craving comfort food like this.


Michelle August 31, 2014 at 11:03 am

I get my organic soil on amazon… you can find pretty much anything on amazon :)


Mychal January 6, 2015 at 11:22 am

This is possibly the best thing I have ever eaten. Yum yum yum! Making a big double batch tonight because it’s great as leftovers and makes a great balanced meal!
I use diced tomatoes in place of the tomato paste (I just never really use tomato paste – I find the flavour just takes over too much).


Samantha L June 29, 2015 at 9:58 am

Do you think you could freeze this dish?


Cindy January 28, 2016 at 2:25 pm

I was wondering if the cheeze sauce could be made with a different nut or seed? My daughter is allergic to cashews.


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