Meatless Chili Bake
By: Lady Catherine ...
Published: Tuesday, October 9, 2012 - 8:14am

Ingredients




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
Olive oil

Preparation

1 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. 2 Add the crushed tomatoes, chicken broth and seasonings and continue to gently simmer on low. 3 In a small cup combine the cornmeal and water and mix.  Add this to the chili and stir. 4 Preheat Oven 350 degrees: 5 Combine the brown sugar and balsamic vinegar in a small bowl and mix. 6 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. 7 Bake 25 -30 minutes.

About

This is a delicious vegetarian chili; I don’t think you will miss the meat.
Enjoy with Love,
Catherine
xo

Comments:
Tracy

Looks good, but of course it isn't vegetarian if you use chicken broth....