.png?mw=200&mh=200){kind=logo}
.png){kind=logo}
White Bean and Bison Chili Nachos
With a chili of pinto and great northern beans, topped with ground bison and avocado, these are colorful and creative upscale nachos with undeniably delicious flavor.
- Prep Time
15 Mins
- Cook Time
45 Mins
- Serves
17
INGREDIENTS
- 3 lbs Bison, ground
- 8 oz Yellow onions, medium dice
- 1, #5 can Bush's® Best® Chili Starter
- 1, #10 can Bush's® Best® Great Northern Beans
- 29 oz Salsa verde, prepared
- 16 fl oz Water
- 408 each Blue corn tortilla chips
- 4.25 cup Pepper Jack cheese, grated
- 4.25 cup Avocados, fresh small chunks
- 1 cup Crema, prepared
INGREDIENTS
- 3 lbs Bison, ground
- 8 oz Yellow onions, medium dice
- 1, #5 can Bush's® Best® Chili Starter
- 1, #10 can Bush's® Best® Great Northern Beans
- 29 oz Salsa verde, prepared
- 16 fl oz Water
- 408 each Blue corn tortilla chips
- 4.25 cup Pepper Jack cheese, grated
- 4.25 cup Avocados, fresh small chunks
- 1 cup Crema, prepared
DIRECTIONS
- Place ground bison and onions in a large sauce pot. Cook until the bison is fully cooked and onions are caramelized. Should not need to drain the meat as the bison is quite lean.
- Add Bush's® Best® Chili Starter, Bush's® Best® Great Northern Beans, salsa verde and water; then stir to evenly combine.
- Simmer approximately 30 minutes, or less time to your desired consistency and flavor.
- Use chili right away for service or chill properly then place in a covered container. Label, date and reserve refrigerated at 35.38° F.
- Plate the recipe: Place 24 each blue corn tortilla chips on a serving plate, then top with 1 C chili, 1/4 C pepper jack cheese, 1/4 of an avocado scooped into small chunks and a drizzle of crema. Repeat for remaining orders. Serve and enjoy!
