Meatless Chili Bake
1 jalapeño – chopped with seeds
6 cloves garlic – chopped
1 bunch scallions – chopped
2 carrots – diced
2 stalks celery – chopped
Healthy handful of Italian parsley – chopped
Healthy handful of cilantro – chopped
1 large onion – chopped
28 oz. can crushed tomatoes
28 oz. can of beans – 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
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.