Ingredients:
1 jalapeño – chopped with seeds6 cloves garlic – chopped1 bunch scallions – chopped2 carrots – diced2 stalks celery – choppedHealthy handful of Italian parsley – choppedHealthy handful of cilantro – chopped1 large onion – chopped28 oz. can crushed tomatoes28 oz. can of beans – drained (your choice)1 cup of chicken broth 1 tablespoon of cornmeal plus ½ cup of water8 oz. cheddar cheese - shredded1 tsp. ground cumin1 tsp. chili powder1 tsp. garlic powder1 tsp. salt1 tsp. black pepper1 tsp. brown sugar1 tablespoon balsamic vinegarOlive oil
Heat a large frying pan with a drizzle of olive oil and addthe first eight ingredients. Gentlysauté until the garlic is fragrant and the onion is becoming transparent.
Add the crushed tomatoes, chicken broth and seasonings andcontinue to gently simmer on low.
In a small cup combine the cornmeal and water and mix. Add this to the chili and stir.
Preheat Oven 350 degrees:
Combine the brown sugar and balsamic vinegar in a small bowland mix.
Drizzle a little olive oil in a baking dish and add thechili. Add half of the shredded cheese to the dish and gently blend. Drizzle; the brown sugar and vinegar mixtureover the top of the chili. Top with theother half of the shredded cheese.
Bake 25 -30 minutes.
This is a delicious chili; I don’t think you willmiss the meat.
Enjoy with Love,
Catherine xo
Vegetarian Chili Bake on Cook Eat Share
Vegetarian Chili Bake on Key Ingredient
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