A while ago I made a big pot of chili. Now, I could eat bowls of chili for days, but sometimes a little change is nice. My mom used to make haystacks because it was a quick and easy meal. The best chili is simmered for hours, but the chili on top of the haystacks can be made in half an hour. Just throw your chili ingredients into the pot and bring to a simmer. Or better yet, use leftover chili. Use your favorite traditional recipe or try this vegan chili recipe.
There isn’t really a recipe for haystacks, more like instructions.
Ingredients:
Chili
tortilla chips
lettuce, chopped or shredded
cheese (Daiya cheddar shreds, at our house)
sour cream (Tofutti for us)
avocado
salsa
olives
Instructions:
Cover a plate with tortilla chips (I like to crumble mine), cover with cheese. Spoon hot chili over the chips, cover with lettuce, salsa, sour cream, avocado, olives, any other toppings you like. It is up to you how closely your haystack resembles a salad or nachos.

This is an easy idea to adapt to any special diet. Use vegan chili, and dairy-free cheese and sour cream for a filling vegan dinner. Use dairy products and meaty chili for the omnivores or any combination that works for you.