Chili, Chips, and Cheeze

Hola mis amigas (o amigos)!

I’ve still not gotten fully adjusted to this whole working around the clock thing, so today’s post isn’t going to be very long. My eyelids are drooping again way before I should be going to bed…


Here is a recipe that I made a few weeks ago for my mom and dad before I headed off to my internship. In the words of my dad to my mom: “She really made this?”

Yes. It’s that good. ๐Ÿ™‚ So gather up the ingredients and make some Mexican-inspired…

Chili, Chips and Cheeze

Makes Two Servingsย 

Grain/Gluten/Wheat-Free, Nut/Dairy/Egg-Free Options, Vegan Options, GAPS/Paleo-Friendlyย 

Chips Ingredients:

  • 1 cup almond flour (or other nut/seed flour)
  • 1 egg white (see below for vegan substitution ideas)
  • 1/4 tsp sea salt plus more for sprinkling
  • garlic and onion powder


Cheeze Ingredients:

  • 1 tbsp oil (I used ghee, but coconut oil, butter or a dairy-free substitute would work as well)
  • 1 cup butternut squash, pureed (cooked using this method)
  • 3/4-1 cup homemade almond milk (any type of milk would work here)
  • 1 tbsp coconut flour
  • 6 tbsp nutritional yeast
  • 1 tsp each ground mustard, onion powder, garlic powder, sea salt
  • 1/8-1/4 tsp black pepper


Chili Ingredients:

  • 1 pound grass-fed ground beef (ground turkey, chicken, pork, would also work— see below for vegan substitution ideas)
  • 1/2-1 cup sweet onion, chopped
  • 1/2-1 cup bell pepper, chopped
  • 1 cup tomato puree (or sauce)
  • 1 tbsp honey (maple syrup or stevia for vegans would be fine too)
  • 1 tsp each of ground mustard, garlic powder, onion powder, sea salt
  • 1/4 tsp each black pepper, chili powder


Chips Directions:

Based on my Grain-Free Crispy Cracker Thins

  1. Preheat oven to 325 degrees.
  2. Combine the flour, egg white and sea salt to form a dough.
  3. Put a piece of parchment paper down on a cookie sheet. Place the dough in the middle. Place another piece of parchment paper on top. Use a rolling pin to roll out the doughย very veryย thin. When you think itโ€™s thin enough, roll it out some more (you want itย super thinย for a crispy cracker. I also had to use my hands to spread out the dough).
  4. Remove the top parchment paper carefully.
  5. Use a knife to score the chips into triangle, chip-size pieces. Sprinkle with additional sea salt and other toppings to your liking.
  6. Bake in the oven for approximately 20 minutes. You may want to check at intervals thereafter; however, to make sure that they donโ€™t burn (oven temps differ greatly). I then flipped the chips and baked for an additional 10 minutes.
  7. Let cool for a few minutes and then carefully break off the chips.


Cheeze Directions:

Adapted from Oh She Glows

  1. In a medium-sized pan, heat the 1 tbsp ghee/oil over medium-low heat.
  2. In a separate bowl combine the coconut flour and almond milk well. Add to the heated oil.
  3. Combine well and then stir in the remaining ingredients mixing with each addition.
  4. Stir frequently until the cheeze sauce has thickened (add more almond milk if you like your cheeze thinner).
  5. Remove from heat.


Chili Directions:

  1. Over medium-high heat cook your ground beef (or substitute). Add the onions and peppers when almost through cooking and sautee until well-cooked.
  2. Add the remaining ingredients and combine. Cook until thickened and bubbly. Remove from heat.


To make the dish:

1. Take about half of the chips and place them in a bowl/on a plate.


2. Scoop on about half of the chili mixture.


3. Top with desired amount of cheeze sauce.


Substitution notes:

Nut-free: To make this recipe nut-free you can use sun flour in place of the almond flour, and any type of milk you desire in place of the almond milk (homemade sunflower seed milk, rice milk, cow’s milk, etc).

Dairy-free: To make this recipe dairy-free use coconut oil instead of ghee, and make sure to use a dairy-free milk option.

Egg-free: To make this recipe egg-free, I would recommend using a cracker recipe that you know and love. I think that making a chia/flax egg and substituting it in for the egg white in this recipe might also work, but I can’t guarantee the results.

Vegan: To make this recipe vegan, use all of the vegan substitution options above for dairy and egg-free as well as a sweetener in place of the honey. In addition, you can substitute the beef in the chili recipe with a number of different ingredients. A combination of diced mushrooms, cauliflower and extra onions/peppers would be a great way to keep this recipe paleo as well as vegan. Otherwise, cooked tvp, a meat substitute, lentils, and/or a combination of mashed beans would also be delicious. My recommendation is about 2 cups cooked (1 cup mushrooms, 1 cup lentils, and 1 cup beans sauteed and cooked would be my top pick).

Nightshade-free: To make this free of nightshade vegetables for those who have food allergies, try replacing the tomato puree with butternut squash puree and the diced peppers with celery, more onions, mushrooms, or carrots.

Shared at Fat Tuesday.

Thanks to Jenn for hosting the never-ending party that is What I Ate Wednesday!


Tomorrow is of course going to be packed full of more work, but I’m going to try my hardest to reply to all of your comments on my last two posts, as well as comment on as many wonderful WIAW as I possibly can! Thanks for being patient with me!


What is your favorite Mexican-inspired dish?

Do you like having a lot of subsidization options with recipes? Or would you rather just come up with substitution options on your own?

What is your favorite food that you shared for today’s WIAW post?

47 thoughts on “Chili, Chips, and Cheeze

  1. Ah ha ha ha! I am so happy to see how much faith your dad has in your cooking ๐Ÿ˜‰ This looks pretty bomb!

    I like creating my own substitutions for recipes, it helps keep my brain ticking ๐Ÿ˜‰

    • He’s really willing to eat anything, but sometimes he gets suspicious with my creations ๐Ÿ˜‰ Haha.

      That’s how I am too. I prefer just seeing a basic recipe and that changing it for myself. But I know some either don’t/can’t do that so I wouldn’t want to deter them from making something just because they can’t have “such and such.”

  2. Ah! this recipe is friggen awesome. I never saw a recipe for homemade chips using Almond flour, which you bet your balls I’ll be making some soon!

    Favorite recipe from my WIAW post: My dinner involving acorn squash with brown rice/quinoa/chickpea/laughing cow cheese mix ๐Ÿ™‚

    • They are so easy! My father requested them more than once this weekend… Which unfortunately I failed to comply with. Lol.

      I’d agree- that was my favorite recipe from your WIAW too!

  3. I love all the substitutions you provide – it helps me if I’m missing one ingredient or something! I love homemade Chipotle burrito bowls – but my favorite authentic Mexican dish is probably tamales.

    • Glad to hear it. I’ve gone back and forth between including substitutions, but I always try to include just a few, even if it’s just coconut oil/butter, etc.

      I’ve never had tamales before I don’t think… But I do love Chipotle bowls from when I had them a few years ago! ๐Ÿ™‚

  4. Oh my god Madison! This looks amazing! I love coming here for recipes that are always delicious and always healthy. It’s amazing!

    • Darn it. I hate when I run out of an ingredient like that! Maybe you could try subbing half of the milk for cream cheese and just forgoing the nutritional yeast altogether. I’m not sure how the garlic/onion/mustard powders would taste in it, but I don’t see why they wouldn’t work! To play it safe you could always just add some sage or milder flavor instead.

      If you try it out, let me know what you do and if it works! ๐Ÿ™‚

  5. I love Mexican, so it is great to see different recipes! I love taking all the ingredients and making a salad version of it, but it has to have cilantro! ๐Ÿ™‚

  6. Mmm girl that looks phenomenal (and I love the fact that you didn’t put beans in your chili since that’s easily my least favorite part of it :P). Definitely giving this a try soon! I like it when I have the option to substitute anything I can come up with to meet whatever I’m feeling (or have on hand) that day, but I also like it when the recipe author suggests different things. Most likely I would never have thought to use some of the suggested ingredients, so it’s nice to get a fresh take on a dish!

    • Really?! I hated the beans in chili when I was younger, but as I got older I liked them more and more.

      I like that this recipe has three parts so you can make each part whenever you have time and just heat them up altogether when it comes time for the meal! Definitely good for busy-bodies ๐Ÿ™‚

  7. Those chips look amazing! And the chili, too. I also made chili last weekend, with tvp, kidney beans, and sweet corn.
    I like getting substitution options on non-vegan recipes!

    • I’ve never had corn in chili before. I think I’m just a classic-type of gal. But I bet that would be awesome if you took your chili recipe and combined it with this homemade cheeze sauce and some vegan-friendly chips!

    • I haven’t had the cheeze in forever because of the ingredients, but when I tried it a year or two ago I knew it was a keeper. I wasn’t able to taste it so I had to rely on my parents to be the judges ๐Ÿ™‚

    • You should totally make the chips! Especially since it only requires a cup… not always enough for large recipes, but just enough for this one ๐Ÿ™‚ You could even add various spices on top to change the flavor.

  8. I love the idea of using butternut squash in a cheese sauce! I can just imagine how delicious and creamy that would be:) And I just love nachos of any sort…so I’m in:)

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