Vegan Chili Bake

This Vegan Chili Bake is a hearty and flavorful dish that combines the richness of chili with a comforting baked topping. Perfect for a cozy dinner, it's packed with protein and fiber to keep you satisfied.

Ingredients

• Black beans - 1 can (400g), drained and rinsed
• Kidney beans - 1 can (400g), drained and rinsed
• Diced tomatoes - 1 can (400g)
• Red bell pepper - 1 medium, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Corn - 1 cup (fresh or frozen)
• Olive oil - 1 tablespoon
• Chili powder - 2 teaspoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Nutritional yeast - 2 tablespoons
• Oats - 1 cup (rolled or quick)
• Vegetable broth - 1 cup
• Fresh cilantro - for garnish (optional)

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and red bell pepper, sautéing until softened, about 5 minutes.
3. Add minced garlic, chili powder, cumin, paprika, salt, and black pepper. Stir well and cook for another 2 minutes until fragrant.
4. In a large mixing bowl, combine the sautéed mixture with black beans, kidney beans, diced tomatoes, corn, and nutritional yeast.
5. Transfer the mixture to a baking dish, spreading it evenly.
6. In a separate bowl, mix the oats with vegetable broth and let it sit for 5 minutes to absorb the liquid.
7. Spread the oat mixture over the chili base in the baking dish.
8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the chili is bubbling.
9. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro if desired.

Nutrition

• Calories: 400
• Protein: 18 g
• Carbs: 70 g
• Fiber: 18 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from beans and oats.
• High in fiber, promoting digestive health.

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