Vegetarian Chili Casserole

Bean casserole - a vegetarian easy baked bean casserole recipe
Ratings
  • Total: 35 mins
  • Prep: 5 mins
  • Cook: 30 mins
  • Yield: 3-4 servings
Nutritional Guidelines (per serving)
1051 Calories
38g Fat
137g Carbs
47g Protein
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Nutrition Facts
Servings: 3-4 servings
Amount per serving
Calories 1051
% Daily Value*
Total Fat 38g 48%
Saturated Fat 14g 70%
Cholesterol 60mg 20%
Sodium 1318mg 57%
Total Carbohydrate 137g 50%
Dietary Fiber 28g 98%
Protein 47g
Calcium 763mg 59%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A southwestern-style vegetarian chili casserole recipe made from pre-made or canned vegetarian chili, hominy, and topped with crushed corn chips. It won't take long to get this simple chili casserole into the oven and onto the table.

Ingredients

  • 1 onion, chopped small
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • Approx. 2 cups corn tortilla chips, crushed and divided
  • 1 15​-ounce can vegetarian chili
  • 1 15-ounce can pinto or navy beans
  • 1 15-ounce can hominy
  • 1 4-ounce can mild green chilies, sliced
  • 1 cup grated cheddar cheese

Steps to Make It

  1. Gather the ingredients.

  2. Pre-heat the oven to 350 F.

  3. Sautee the onion, garlic, and cumin in olive oil until onions are soft, about 6-8 minutes. Set aside.

  4. In a large casserole dish, add half the crushed corn chips, then the chili, pinto or navy beans, homini, and green chilies.

  5. Add garlic and onions mixture.

  6. Sprinkle the cheese and remaining corn chips over the top.

  7. Cover with foil and bake for 25 to 30 minutes.