Recipe: Yummy Baked vegetarian chili

Baked vegetarian chili. Good For Your Tastebuds, Even Better For Your Wallet. The Inspired Home is the choice for all your recipe needs. Heat the olive oil in a large pot over medium heat.

Vegetarian Chili Recipes A bowl of red, with just right amount of spice. Filling, flavorful, and crowd pleasing - we are going to call it chili, vegetarian chili, even if no self-respecting Texan would give it that name. This vegetarian chili uses a bit of coconut milk for a creamy texture to complement the mixture of baked beans, black, beans, and kidney beans. You can have Baked vegetarian chili using 15 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Baked vegetarian chili

1. Prepare 2 of large aubergine eggplants.
2. Prepare 8 ounces of sliced mushrooms.
3. You need 1 cup of chop colored bell peppers.
4. You need 29 ounces of diced tomatoes.
5. You need 1 of large onion.
6. You need 8 ounce of mozzarella cheese.
7. You need 3 cups of cheddar cheese, shredded.
8. It's 1/4 cup of ground cumin.
9. You need 1 teaspoon of salt.
10. You need 2 tablespoons of sugar.
11. You need 29 ounce of crushed tomatoes.
12. Prepare 3 tablespoons of tomato paste.
13. Prepare 2 sticks of butter.
14. You need 1 teaspoon of dark chocolate cocoa.
15. It's 2-1/2 tablespoons of paprika.

Vegetarian ground beef crumbles, kidney beans, onion, celery, bell pepper and a host of spices are simmered in a slow cooker to create this hearty, began chili. Good by itself or served on rice or noodles, with crusty bread or cornbread, and topped with sour cream and/or Cheddar cheese. For years and year, my healthy turkey chili has been one of the most popular recipes on Ambitious Kitchen and for good reason. It's cozy, hearty, flavorful and perfect for game day.

Baked vegetarian chili instructions

1. Preheat oven 400° Fahrenheit.
2. Peel and dice the eggplant.
3. Heat 1 stick of butter in a pan. Add the eggplant, onions, peppers, and mushrooms when butter is absorbed add the other stick and spices.
4. Let simmer.
5. When eggplant is done add tomatoes, crushed and diced simmer 20 minutes add tomato paste mix well.
6. Pour half into a 9x13 pan.
7. Add cheddar cheese.
8. Pour the rest.
9. Add mozzarella cheese on top.
10. Bake 30 minutes let rest 10 minutes.
11. Serve add jalapeño peppers to taste hope you enjoy!.

This year, I wanted to bring you both a vegan and vegetarian chili that was just as good, full of feel-good veggies, plant based protein and of course, just as crave-worthy without the meat. Recipes consulted during the making of this recipe: vegetarian chili with winter vegetables (The New York Times), vegetarian chili (Saveur) and winter vegetable chili (Food and Wine). Make it vegan/dairy free: This chili recipe is vegan as written. Just be sure to choose vegan/dairy free toppings, such as avocado and tortilla chips. See what chili recipes look like across America.