~ Meatless Chili Bake ~

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

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.

This is a delicious chili; I don’t think you will miss the meat.

Enjoy with Love,

Catherine

xo

Vegetarian Chili Bake on Cook Eat Share 
Vegetarian Chili Bake on Key Ingredient

Living the Gourmet Recommends,




I'm submitting this recipe to Thursday Favorite Things Blog Hop hosted by Katherine's Corner!
I am also submitting this to Foodie Friends Friday Linky Party hosted by Walking on Sunshine!