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Meatless Mexican Chili and Cheddar Grits Super Bowls

  • Author: Tessa
  • Total Time: 1 hour 5 mins
  • Yield: 4 large servings 1x


  • 4 servings all-bean Mexican chili (below; the recipe makes 8 servings, but it freezes well and is easiest to make in a large batch)
  • 1 recipe creamy cheddar jalapeno grits (below)
  • 40 large organic corn tortilla chips (I used blue; confirm gluten-free if desired)
  • 1 C grated provolone cheese (or 6 slices)
  • 1/2 C sour cream
  • 12 T finely chopped cilantro
  • Juice of 1 medium lime
  • 1/4 C very finely chopped red onion
  • 1 small jalapeno pepper, membranes and seeds removed, minced
  • Optional garnish: pickled red onions (recipe here), fresh cilantro leaves, lime wedges, sliced scallions


  1. If made ahead, warm the chili and the grits. I recommend making the chili ahead but making the grits fresh, so they don’t solidify.
  2. Combine the sour cream, chopped cilantro, and lime juice to make cilantro-lime sour cream. This can also be made ahead.
  3. Prepare any optional garnishes.
  4. To serve, roughly crumble 1/4 of the chips in each of four bowls. Sprinkle a scant 1/4 cup of grated provolone (or lay one slice) over the chips, reserving about 1/4 cup of cheese (or two slices total) for the end. Before proceeding, you may warm the chips and cheese up to 10 minutes in a low (175 degrees or lower) oven, if time permits. Scoop a generous helping of cheddar grits over the chips and cheese, followed by a scoop of bean chili. Sprinkle each bowl with remaining provolone (about 1 tablespoon grated, or 1/2 slice), drizzle with cilantro-lime sour cream, add a bit of red onion and jalapeno, if desired, and serve with any other garnishes at the table.


Cook times assume that chili was made in advance but grits were not.

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Category: One Dish
  • Cuisine: Comfort Food