Receta Vegetarian Chili Bake
This is a delicious vegetarian chili; I don’t think you will miss the meat.
Enjoy with Love,
Catherine
xo
Ingredientes
- 1 jalapeño â chopped with seeds
- 6 cloves garlic â chopped
- 1 bunch scallions â chopped
- 2 carrots â diced
- 2 stalks celery â chopped
- Healthy handful of Italian parsley â chopped
- Healthy handful of cilantro â chopped
- 1 large onion â chopped
- 28 oz. can crushed tomatoes
- 28 oz. can of beans â drained (your choice)
- 1 cup of chicken broth
- 1 tablespoon of cornmeal plus ½ cup of water
- 8 oz. cheddar cheese - shredded
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. brown sugar
- 1 tablespoon balsamic vinegar
- Olive oil
Direcciones
- Heat a large frying pan with a drizzle of olive oil and add the first eight ingredients. Gently sauté until the garlic is fragrant and the onion is becoming transparent.
- Add the crushed tomatoes, chicken broth and seasonings and continue to gently simmer on low.
- In a small cup combine the cornmeal and water and mix. Add this to the chili and stir.
- Preheat Oven 350 degrees:
- Combine the brown sugar and balsamic vinegar in a small bowl and mix.
- Drizzle a little olive oil in a baking dish and add the chili. Add half of the shredded cheese to the dish and gently blend. Drizzle; the brown sugar and vinegar mixture over the top of the chili. Top with the other half of the shredded cheese.
- Bake 25 -30 minutes.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 648g | |
Recipe makes 4 servings | |
Calories 363 | |
Calories from Fat 175 | 48% |
Total Fat 19.92g | 25% |
Saturated Fat 12.14g | 49% |
Trans Fat 0.0g | |
Cholesterol 60mg | 20% |
Sodium 1348mg | 56% |
Potassium 1022mg | 29% |
Total Carbs 30.28g | 8% |
Dietary Fiber 7.1g | 24% |
Sugars 5.59g | 4% |
Protein 20.1g | 32% |