Ingredients:

• 2–3 cups leftover white bean chili 

• Tortilla chips 

• 1–2 cups shredded cheese (cheddar, Monterey Jack, or a blend) 

• ½ cup sour cream (optional) 

• Jalapeños or green onions (optional toppings) 

Instructions:

1. Preheat oven to 375°F (190°C). 

2. Spread tortilla chips in a baking dish. 

3. Spoon warmed chili evenly over chips. 

4. Sprinkle cheese generously on top. 

5. Bake for 10–15 minutes until cheese is melted and bubbly. 

6. Top with sour cream, jalapeños, or green onions before serving. 
   

Variation: Turn it into chili-stuffed baked potatoes instead of nachos.

Quick Overall Tips

• Use Greek yogurt instead of sour cream 

• Add extra vegetables to stretch leftovers 

• Choose whole grains over refined carbs 

• Watch sodium—leftovers can already be salty