|Nutritional Guidelines (per serving)|
|Servings: 3-4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||48%|
|Saturated Fat 14g||70%|
|Total Carbohydrate 137g||50%|
|Dietary Fiber 28g||98%|
|*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.|
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.
- 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
Gather the ingredients.
Pre-heat the oven to 350 F.
Sautee the onion, garlic, and cumin in olive oil until onions are soft, about 6-8 minutes. Set aside.
In a large casserole dish, add half the crushed corn chips, then the chili, pinto or navy beans, homini, and green chilies.
Add garlic and onions mixture.
Sprinkle the cheese and remaining corn chips over the top.
Cover with foil and bake for 25 to 30 minutes.