Chilli Cheesy Nachos

Our Chilli Cheesy Nachos are a super comforting, slimming friendly classic – great whether you’re calorie counting or following any diets plans like Weight Watchers.

This recipe really has everything you need – gooey cheese, crispy “nacho” potato wedges, and spicy chilli minced beef.

Chilli Cheesy Nachos | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

If you’re after some more “chilli” favourites, we’ve got a heap of recipes you’ll love!

How many Calories are in this Chilli Cheesy Nachos?

There are 489 calories in each portion of our slimming friendly Chilli Cheesy Nachos. This means it falls into our Special Occasion recipe category. 

This dish is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

What diets are these Chilli Cheesy Nachos suitable for?

This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions; 

  • Stock cubes 

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chilli Cheesy Nachos recipe?

This recipe is pretty high in Points as it has over 15 per portion. 

All is not lost! You could swap some of the potato wedges for carrots instead and save a few points. Or halve the portion and serve with a big salad!

Chilli Cheesy Nachos | Slimming & Weight Watchers Friendly

How to make Chilli Cheesy Nachos

There are a few different parts to this recipe, but it’s still very straightforward! Here’s a summary;

  • Prepare and cook the potato wedges
  • Cook the chilli – you can either use an electric pressure cooker, or the stove top method. Both are listed, step by step, in the method below
  • Add the chilli to an oven proof dish
  • Arrange the nacho wedges into the chilli and top with the cheesy topping
  • Bake in the oven until golden and bubbly!
  • Serve with your choice of accompaniment from the list below

Chilli Cheesy Nachos | Slimming & Weight Watchers Friendly

What should you should serve with Chilli Cheesy Nachos?

This recipe doesn’t really need anything extra, but if you fancied something extra, or want to make the recipe stretch further, why not try one of these suggestions?

Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values. 

Do you need any special ingredients to make Chilli Cheesy Nachos?

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You’ll need some light spreadable cheese to make the cheesy topping for these Chilli Cheesy Nachos.

There are loads of different brands available and you can get them from most supermarkets. Just make sure you check the nutritional values of whichever you choose to use as they do vary depending on the brand.

Make sure you use a spreadable cheese rather than a soft cream cheese!

Chilli Cheesy Nachos | Slimming & Weight Watchers Friendly

You can adjust the amount of chilli kick in this recipe, depending on your taste. You can also try all sorts of different spice mixes on your wedges – take a look at our Cheap & Easy Spice Blends for some ideas!

If you want to use a pressure cooker to make the chilli filling, then you can pick an Instant Pot up on Amazon!

Can you cook Chilli Cheesy Nachos another way?

Yes! There are a couple of ways you can cook the chilli for this recipe, though you will need to bake the dish in the oven at the end. You could also cook the wedges in an airfryer.

Pressure Cooker: 20 minutes or so – see further instructions in the recipe card below.

Stove: 30 minutes or so – see further instructions in the recipe card below.

How do you know when these Chilli Cheesy Nachos are cooked?

You should cook this recipe until the mince is tender with a rich sauce, the wedges are crisp and soft in the middle, and the cheese is melted and gooey on top!

This should take approx 40 minutes in total.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Chilli Cheesy Nachos in the fridge?

Once you’ve dished it up, ideally you should eat it straight away.

If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of this recipe in the fridge for approximately 3 days or so. 

Chilli Cheesy Nachos | Slimming & Weight Watchers Friendly

Can I freeze Chilli Cheesy Nachos?

You can freeze the wedges and chilli separately from the recipe, but you’ll need to make the dish up and cook with the cheesy sauce once you’ve defrosted the wedges and chilli. If freezing, please remember to do the following:

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Chilli Cheesy Nachos?

From chilled: You’re best to reheat this dish in an oven preheated to 170ºC. Place the nachos in an oven proof dish and heat until piping hot. This should take around 20 minutes.

Chilli Cheesy Nachos | Slimming & Weight Watchers Friendly

Some of you love this Syn Free Chilli Cheesy Nachos recipe!

Chilli Cheesy Nachos | Slimming & Weight Watchers Friendly
One of our Instagram followers @slimmerstrio made this dish and loved it!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

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Our Facebook group is growing by the day. If you haven’t joined yet head over there and take a look. You wouldn’t want to miss out on the fun would you?

Chilli Cheesy Nachos | Slimming & Weight Watchers Friendly

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Chilli Cheesy Nachos | Slimming & Weight Watchers Friendly

Votes: 78
Rating: 3.76
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Servings

Prep Time

Cooking Time

portion 5 minutes 40 minutes

Calories

WW

Carbs

489kcal 16

Smart Points (Flex/Freestyle)

Coming Soon

Per portion Per portion Per portion
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INGREDIENTS
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INSTRUCTIONS
For the wedges
  1. Cut the potatoes into wedges and microwave on high for 3 minutes. Remove, shake and return to the microwave for another 2 or 3 minutes
  2. Tip onto a baking tray sprayed with Low Calorie Cooking Spray
  3. Spray wedges with Low Calorie Cooking Spray and sprinkle over seasoning of your choice
  4. Cook in oven at 200 degrees C for approx. 25 mins, shaking several times during cooking
For the Chilli
  1. Set the Instant Pot to sauté
  2. Spray with a little Low Calorie Cooking Spray and cook the onions until translucent
  3. Add mince and chilli powder, then saute until browned, then add garlic, chilli and stock, stir, then add tinned tomatoes and red kidney beans
  4. Finally, tip in the diced veg
  5. Switch to manual pressure cook mode and set for 15 mins
  6. Allow 5 minutes Natural Pressure Release (NPR) then Quick Release (QR) until pressure released
  7. Remove lid. Switch to saute mode again. Thicken with ½ tsp xanthan gum if required (stir the Xanthan Gum in well to avoid any lumps)
  8. Pour chilli into an ovenproof dish, arrange the wedges around the dish. Squeeze half a tube of Primula light over chilli and spread out. If you’d like to, you can add a sprinkle of cheddar too (don't forget to add the syns or count it as part of your HEA)
  9. Return the dish to the oven for 5 mins until the cheese is melted and golden brown
  10. Serve with a green salad or fresh spinach leaves
For the Chilli - stove top method
  1. Spray a large frying pan with Low Calorie Cooking Spray, then sauté the onions, carrots, swede and celery until they start to soften
  2. Add the mince, garlic, chilli and chilli powder and fry until the mince is browned
  3. Stir in the kidney beans, chopped tomatoes and stock. Cover then bring to the boil
  4. Turn down the heat and simmer for 20-30 minutes
  5. Thicken with ½ tsp xanthan gum if required (stir the Xanthan Gum in well to avoid any lumps) or remove the lid and simmer for a few more minutes until it thickens if necessary
  6. Pour chilli into an ovenproof dish, arrange the wedges around the dish. Squeeze half a tube of Primula light over chilli and spread out. If you’d like to, you can add a sprinkle of cheddar too (don't forget to add the syns or count it as part of your HEA)
  7. Return the dish to the oven for 5 - 10 mins until the cheese is melted and golden brown
  8. Serve with a green salad or fresh spinach leaves

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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31 Comments
    1. I had heard a lot of people rave about this meal and so I thought I would give it a go – what a surprise to find that it was one of the most delicious meals I have tasted. Well done Pinchofnom you have come up trumps yet again.

    1. Hi Carolyn
      And it feels like you’re eating one of those meals that should be soooo bad for you because it’s so gooey and cheesy 😀

  1. This is so cheesy it really feels like you’re having something naughty to eat! The whole family loved it and it makes a change from chilli and rice. Will definitely be making this again, I’m absolutely stuffed! Thanks ladies xx

  2. I’m excited to try this but your video says microwave potatoes for 6 minutes and recipe says 3. Just thought I’d let you know in case you want to change it. I’m sure I’ll love this as much as all of your other recipes. Thank you!!

  3. Absolutely love this recipe! Possibly my favourite PoN recipe to date! 10/10 would recommend this, everyone please try it! X

  4. Could I query the timings on this recipie? It states 5 minutes prep and 20minutes cooking time. However, in the instructions, the potato wedges are approx 25 minutes cooking after the mincrowave. The chilli is a further 20-30minutes to simmer following first cooking steps then a further 5-10 once the cheese is added?
    So in total the receipe is at least 45-50 minutes after prep.
    I think the timings need to be stated more accurately in the introduction as it’s more than double the actual cooking time stated

    1. Hi Natalie,

      You would cook some of these components at the same time, rather than one at a time 😊 We’ll take a look and adjust if needed. Thanks for getting in touch!

  5. Hi if hea is 75g for all 3 portions I presume you would still have hea allowance left over as it’s split between 3 ?

  6. Has anyone found an alternative to Oxo cubes, would love to try this but Oxo contains wheat and I’m on a gluten free diet due to wheat intolerance, or, could I use knorr beef stock pot in place of the Oxo?

  7. In Step 5 it says to put the Instant Pot on Manual, but it doesn’t say whether to use Low or High pressure. Can you confirm which please?

  8. Another fab dish to keep me on plan. Thank you once again #pinchofnom – amazing. Looking forward to trying some more recipes 😍

  9. Made this tonight for the first time using quorn mince as I am veggie… tasted amazing, carnivore hubby loved it, didn’t even need the cheese to make this dish taste great! Definitely our fave SW meal so far!

  10. Wow……. other half wanted nachos and salsa and guacamole and cheese. I wanted to be on plan. Remembered this recipe and a freezer raid produced a spag bol that I added kidney beans and chilli powder to. It was so delicious and felt really naughty. We both loved it. Thumbs up here! I’m thinking of potential of primula to make a creamy pasta sauce now!

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