Vegetarian Chili Bake

Vegetarian Chili Bake
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Vegetarian Chili Bake calories by ingredient
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Introduction

A quick throw together casserole. Empty out the pantry and whip together a tasty chili casserole. Serve with some toritlla chips or a slice of corn bread and a green salad! A quick throw together casserole. Empty out the pantry and whip together a tasty chili casserole. Serve with some toritlla chips or a slice of corn bread and a green salad!
Number of Servings: 6

Ingredients

    1 cup cooked white rice
    1 can yellow corn (drained & rinsed)
    1 can vegetarian chili (Hormel, Busch's)
    1 can Rotel tomatoes & chilis
    .5 cup sour cream or plain greek yogurt
    1 cup fat free shredded cheese (cheddar or Mexican blend)
    cumin
    garlic powder
    salt
    pepper

Directions

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.

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