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 on to the table.
Ingredients:
- 1 onion, chopped small
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tbsp 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
Preparation:
Pre-heat the oven to 350 degrees.
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 mixtures. Sprinkle the cheese and remaining corn chips over the top.
Cover with foil and bake for 25-30 minutes.
Scroll down for more healthy vegetarian casserole recipes to try.
