Vegetarian Chili Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and lightly grease a casserole dish.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add onions, bell peppers, and garlic, and sauté until softened.
• STEP 3.Add chili powder, cumin, paprika, and oregano to the skillet and cook for another minute.
• STEP 4.Add diced tomatoes, tomato sauce, kidney beans, black beans, corn, and vegetable broth to the skillet. Stir well to combine.
• STEP 5.Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
• STEP 6.Transfer the chili mixture to the greased casserole dish and spread it evenly.
• STEP 7.In a small bowl, combine breadcrumbs, grated cheese, and melted butter. Sprinkle the breadcrumb mixture over the chili.
• STEP 8.Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
• STEP 9.Remove from the oven and let it cool for a few minutes before serving.
• STEP 10.Serve the vegetarian chili casserole hot, garnished with fresh cilantro or chopped green onions.
• STEP 11.Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Feel free to customize the chili by adding your favorite vegetables or adjusting the spice level.
• For a vegan version, omit the cheese or use a vegan cheese substitute.
• Serve the casserole with a side of rice or crusty bread for a complete meal.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the casserole in the oven or microwave before serving.
• Garnish with fresh cilantro or chopped green onions for added freshness and flavor.