This recipe is one of my all-time favorites that is in regular rotation at my house! I serve this vegetarian chili taco salad with pickled jalapenos, and my homemade three bean chili.
If you are a taco salad purist, you will say that any salad with chili on it does not qualify as taco salad. I can’t disagree, but this salad is so fast, easy, and delicious! Maybe it shouldn’t be call taco salad, it should be called get in my belly salad!
I always serve this salad topped with pickled (jarred) jalapeno slices. I love the additional heat, but more importantly is the acidity from the pickling process. Acid is an important savory flavor profile that can get overlooked.
If you don’t want the heat from jalapenos, try sweet banana peppers. You could also go an extra step and quick pickle red onions. Either way, find something pickled to top this salad!
Tips and tricks for the Vegetarian Chili Taco Salad recipe:
- Try my homemade three bean chili, which can be made on the stove top or slow cooker.
- Don’t forget to top the salad with something pickled. I recommend jalapenos, but sweet banana peppers or quick pickled onions will also work!
- Don’t skip the sour cream! It acts as your dressing, and adds another flavor and textural element to the salad!
- I prefer this salad with romaine, but any kind of greens would be a healthier swap. Try spinach, kale, or spring mix if you prefer!
- 7-8 cups chopped romaine lettuce
- 2 cups prepared three bean chili
- ½ cup shredded cheddar cheese
- ⅔ cup crushed tortilla chips
- ¼ sour cream
- 12 pickled (jarred) jalapeno slices (or other pickled vegetable)
- In 2 large salad bowls, layer ingredients starting with romaine, chili, cheddar, and ending with crushed tortilla chips.
- Top with a dollop or drizzle sour cream.
- Garnish with jalapeno slices.
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