Meatless Mexican Chili and Cheddar Grits Super Bowls

Prep:

Cook:

Level: Easy

Serves: 8

8

Description

My game day version of Frito chili pie, stacked with seven layers of crispy corn chips, creamy cheese grits, smoky all-bean chili, and endless fixins’.

Ingredients

  • 10 cups Mexican All-Bean Chili, Or Your Favorite Chili Recipe
  • 8 cups Creamy Cheddar Jalapeno Grits, Or Grits Made To Your Preference
  • 1 cup Sour Cream
  • ¼ cups Finely Chopped Cilantro
  • 2 whole Medium Limes, Juice Only
  • 4 whole Scallions, White And Light Green Parts, Thinly Sliced, For Garnish (optional)
  • Additional Lime Wedges And Cilantro Leaves, For Garnish (optional)
  • 16 ounces, weight Bag Organic Blue Corn Tortilla Chips (or Your Favorite Tortilla Chips)
  • 2 cups Grated Provolone Cheese (or 12 Slices)
  • ½ cups Very Finely Chopped Red Onion
  • 2 whole Small Jalapeno Peppers, Membranes And Seeds Removed, Minced

Preparation

Note: Prep and cook times given assume that the chili (Mexican All-Bean Chili, recipe at link and in my TK recipe box) was made ahead of time but the grits (Creamy Cheddar Jalapeno Grits, recipe at link and in my TK recipe box) were not.

If made ahead, warm the chili. Make the grits fresh according to the instructions in the recipe, so they don’t solidify in the refrigerator.

Combine sour cream, chopped cilantro, and lime juice to make cilantro-lime sour cream. This can also be made ahead.

Prepare any optional garnishes.

To serve, roughly crumble a handful of chips in each bowl. Sprinkle a scant ¼ cup grated provolone (or lay 1 slice) over the chips, reserving about 1 tablespoon cheese (or 1/2 slice) for each bowl in the end. Before proceeding, you may warm the chips and cheese up to 10 minutes in a low (175ºF or lower) oven, if time permits.

Scoop a generous helping of cheddar grits over the chips and cheese, followed by a scoop of bean chili. Sprinkle each bowl with remaining provolone (about 1 tablespoon grated, or ½ slice), drizzle with cilantro-lime sour cream, add a bit of red onion and jalapeno, if desired, and serve with any other garnishes at the table.

If made according to stated inputs, the recipe is gluten-free.

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