Vegetarian Chili Bake
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
1 cup cooked white rice1 can yellow corn (drained & rinsed)1 can vegetarian chili (Hormel, Busch's)1 can Rotel tomatoes & chilis.5 cup sour cream or plain greek yogurt1 cup fat free shredded cheese (cheddar or Mexican blend) cumingarlic powdersalt pepper
Pre-heat oven to 350 degrees.
Mix all ingredients together in a bowl except for 1/4 cup of shredded cheese. Season to your preference with cumin, garlic powder, salt & pepper. Spray casserole dish with non-stick cooking spray.
Pour into casserole dish and bake for 30 minutes.
After 30 minutes, turn temperature up to 375 and top with the saved bit of the shredded cheese. Cook 10 more minutes, top will brown slightly and sides will be bubbling.
Let stand 5-10 minutes before serving.
Optional: Add olives or chopped scallions
Serving Size:�6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user D_GLORY.
Mix all ingredients together in a bowl except for 1/4 cup of shredded cheese. Season to your preference with cumin, garlic powder, salt & pepper. Spray casserole dish with non-stick cooking spray.
Pour into casserole dish and bake for 30 minutes.
After 30 minutes, turn temperature up to 375 and top with the saved bit of the shredded cheese. Cook 10 more minutes, top will brown slightly and sides will be bubbling.
Let stand 5-10 minutes before serving.
Optional: Add olives or chopped scallions
Serving Size:�6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user D_GLORY.
Nutritional Info Amount Per Serving
- Calories: 200.2
- Total Fat: 1.3 g
- Cholesterol: 1.3 mg
- Sodium: 1,069.0 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 5.3 g
- Protein: 14.5 g
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