Baked Chili Casserole
Take traditional chili to anew level! Try this baked chili casserole that includes an added boost of nutrition with peas and carrots! Spice it up with optional flavors like chili powder and paprika, or keep it simple with a pinch of salt and pepper!
Ingredients
- 1 can 15 oz canned peas* rinsed and drained
- 1 can 15 oz canned sliced carrots* rinsed and drained
- 2 cups prepared chili with beans*
- 1 cup cooked rice or instant potato flakes
- 1/2 cup shredded cheese of choice
- 1 small onion diced
- 1 clove garlic minced or ¼ tsp garlic powder
- 1 tbsp olive oil or unsalted butter
- 1 tsp chili powder or paprika
- salt and pepper to taste
Instructions
- Preheat oven to 375F.
- Sauté:Heat olive oil or butter in a skillet over medium heat, add diced onion and garlic and cook for 2-3 minutes until translucent and fragrant.
- Combine vegetables: Add drained peas and carrots to the skillet, stir and cook for 2-3 minutes until warmed through.
- Mix base:In a large mixing bowl, combine the sauteed vegetables, chili with beans and cooked rice (or cooked potato flakes). Stir until evenly incorporated.
- Mix in chili powder or paprika.
- Grease a medium casserole dish and pour the mixture in evenly. Top with shredded cheese.
- Place in preheated oven for 20-25 minutes or until heated through and cheese is melted and golden.
Notes
*indicates a rotating Stockbox item