How to Make Perfect Baked vegetarian chili

Baked vegetarian chili. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers.

In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots. For years and years, my healthy turkey chili has been one of the most popular recipes on Ambitious Kitchen and for good reason. It's cozy, hearty, flavorful and perfect for game day. You can cook Baked vegetarian chili using 15 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Baked vegetarian chili

1. Prepare 2 of large aubergine eggplants.
2. It’s 8 ounces of sliced mushrooms.
3. Prepare 1 cup of chop colored bell peppers.
4. You need 29 ounces of diced tomatoes.
5. You need 1 of large onion.
6. Prepare 8 ounce of mozzarella cheese.
7. Prepare 3 cups of cheddar cheese, shredded.
8. Prepare 1/4 cup of ground cumin.
9. You need 1 teaspoon of salt.
10. You need 2 tablespoons of sugar.
11. Prepare 29 ounce of crushed tomatoes.
12. It’s 3 tablespoons of tomato paste.
13. You need 2 sticks of butter.
14. You need 1 teaspoon of dark chocolate cocoa.
15. You need 2-1/2 tablespoons of paprika.

This year, I wanted to bring you both a vegan and vegetarian chili recipe that was just as delicious, full of feel-good veggies, plant based protein, and of course, as crave-worthy without the meat. The spices: This recipe calls for standard chili spices: chili powder, ground cumin, dried oregano, kosher salt, black pepper, and a bit of cayenne pepper. This combo makes for a slightly spicy chili. For a mild, kid-friendly version, decrease the chili powder and omit the cayenne.

Baked vegetarian chili instructions

1. Preheat oven 400° Fahrenheit.
2. Peel and dice the eggplant.
3. Heat 1 stick of butter in a pan. Add the eggplant, onions, peppers, and mushrooms when butter is absorbed add the other stick and spices.
4. Let simmer.
5. When eggplant is done add tomatoes, crushed and diced simmer 20 minutes add tomato paste mix well.
6. Pour half into a 9×13 pan.
7. Add cheddar cheese.
8. Pour the rest.
9. Add mozzarella cheese on top.
10. Bake 30 minutes let rest 10 minutes.
11. Serve add jalapeño peppers to taste hope you enjoy!.

For a super-hot chili, increase the cayenne and top the chili with fresh jalapeño. In lg pot, saute zucchini, onion, peppers and garlic in oil until tender. This recipe is a great alternative to traditional chili. It combines onions, carrots, celery, red and green bell pepper, mushrooms, tomatoes and corn. Recipes consulted during the making of this recipe: vegetarian chili with winter vegetables (The New York Times), vegetarian chili (Saveur) and winter vegetable chili (Food and Wine).