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Lightened-Up Nachos

Say hello to nachos for dinner. Lentil and turkey chili is spooned over tortilla chips and tender butternut squash, then topped with cheese, tomatoes, and cilantro for a vegetable-heavy spin on nachos.

Serves 6
Ready in 23 mins
Prep time 3 mins
Cooking time 20 mins
380 calories per serving


> 1 (14 oz) pkg Nature's Promise® Organic Butternut Squash
> 2 tsp canola oil
> 1 lb 99% lean ground turkey breast
> 1 tbsp sodium-free chili powder
> 2 tbsp tomato paste
> 1 (5.3 oz) pkg Nature's Promise® Double Steamed Brown Lentils
> Cooking spray
> 1 (9 oz) bag Nature's Promise® Organic Blue Corn Tortilla Chips
> 3/4 cup shredded reduced-fat Mexican cheese blend
> 1 1/2 cups chopped tomatoes
> 1/4 cup chopped cilantro


Preheat oven to 425°F. Cut the squash into 1-inch pieces, if needed. To a medium microwave-safe bowl, add squash and 3 tbsp water. Season with salt and pepper. Cover with vented plastic and microwave on high 6–8 min., until tender.
Meanwhile, in a 12-inch nonstick skillet, heat the oil on medium-high. Add the ground turkey and chili powder. Season with salt and pepper. Cook 6–7 min., until turkey is fully cooked, breaking up large pieces with a wooden spoon. Stir in the tomato paste and cook 1–2 min. Stir in the lentils and 1 tbsp water. Cook 2–3 min., until chili is thickened and lentils are warm. Remove from heat. Season with salt and pepper.
Coat a rimmed baking sheet with the cooking spray. Arrange the tortilla chips on baking sheet. Scatter cooked squash over chips, then spoon turkey-lentil chili over top. Sprinkle with the cheese. Bake 10–12 min., until cheese has melted. Garnish nachos with the tomatoes and cilantro.


Serve the nachos with guacamole, salsa, jalapeños, green onions, sour cream, or any of your favorite toppings.

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