Vegan chili cheese nachos

Serves: 2
Time: 45 minutes

This chili cheese nacho recipe is perfect for a party and noshing. I've served these for friends a few times and they always disappear quickly. Increase the ingredients if you're serving a larger group.

Ingredients
1 can chili beans, sauce saved
1 can black beans, drained and rinsed
1/2 sweet or yellow onion, rough chopped
1 tablespoon canola oil
1 tablespoon Smokin' Texas Gourmet Chili Seasoning, or more to taste
1 teaspoon Smokin' Texas Gourmet Smoked Salt, or more to taste
1 fresh jalapeno, sliced (optional)
Tortilla chips
1 package Daiya cheddar cheese, or your favorite vegan shredded cheese
Non-stick cooking spray
Smokin' Texas Gourmet Texas Twister hot sauce (optional)

Directions
Add the canola oil to a small frying pan and set to medium heat. Once hot, add the onion and sweat until the onion is translucent, about 6 to 7 minutes.

In a medium sized soup pot, add the drained black beans, can of chili beans, onion and Smokin' Texas Gourmet Chili Seasoning and Smoked Salt. Bring mixture to a boil and then reduce to heat to a low simmer. Simmer the chili for approximately 30 minutes to allow flavors to infuse.

Spray baking sheet with non-stick cooking spray and arrange tortilla chips over the sheet. Sprinkle with Daiya cheese (as much as you would like) and broil tortilla chips until cheese is melted.

Sprinkle toasted chips with chili. Serve with sliced jalapeno and Smokin' Texas Gourmet Texas Twister hot sauce.