One Pot Chili Casserole
From Whole Foods MarketServes 4
This layered one-pot dish can be assembled quickly and popped into the oven to bake while you're helping the kids with their homework (or finishing your own). This version is meatless, but there's nothing to stop you from sprinkling ground beef that has been seasoned and browned, between the layers, if you like. Serve with a spinach salad on the side for a complete meal. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
Ingredients
Olive oil for coating
baking dish*
1 pound cornbread
1 (15-ounce) can vegetarian bean chili*
1 (15-ounce) can kidney or black beans, drained*
1 (12.5-ounce) jar medium salsa
1 1/2 cups shredded Monterey Jack & Cheddar cheese*
3 scallions, sliced
1 pound cornbread
1 (15-ounce) can vegetarian bean chili*
1 (15-ounce) can kidney or black beans, drained*
1 (12.5-ounce) jar medium salsa
1 1/2 cups shredded Monterey Jack & Cheddar cheese*
3 scallions, sliced
Method
Preheat oven to 350°F. Coat the inside of a 9-inch square baking dish with olive oil. Crumble half of the cornbread into the baking dish.
In a large bowl, combine the chili, beans and salsa. Spoon the chili mixture evenly over the cornbread. Crumble the remaining cornbread over the chili mixture. Sprinkle the top with shredded cheese.
Bake in the top third of the oven for 30 minutes, until cheese is melted and top is golden brown. Allow to sit 5 to 10 minutes before serving.
Sprinkle sliced scallions on top and serve with a spinach salad.
