Recipe: Tasty Baked vegetarian chili

Baked vegetarian chili. 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. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering.

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. Saute onions, carrots, and garlic until tender. You can have Baked vegetarian chili using 15 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Baked vegetarian chili

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

Stir in green pepper, red pepper, celery, and chili powder. In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Vegetarian Chili Ingredients: To make this easy chili recipe, you will need: Veggies: I keep things simple here with just an onion, red bell pepper (or you can use roasted red peppers) and garlic. If you like a sweeter chili, you're welcome to add in a small sweet potato, but I prefer my chili more savory.

Baked vegetarian chili step by step

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!.

In a large pot, heat oil over medium-high. Beans: A lot of vegetarian chili recipes are based around beans, and I wanted this recipe to be bean-optional for people who don't like or can't have beans. So if you want to skip the beans altogether, no problem! That being said, I like black beans in this vegetarian chili, but kidney beans, white beans, or pinto beans would all be great. Enjoy a healthful, vegetarian meal packed with protein and flavor!

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