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Big-Batch Vegetarian Chili Is the Comforting Dish That Brings the Whole Family to the Table

published Sep 10, 2020
Big-Batch Vegetarian Chili
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Credit: Photo: Ghazalle Badiozamani; Food Styling: Brett Regot

Welcome to Rollover Dinners, a new monthly series to help you make smart use of leftovers. This week, we’re using leftovers from this big pot of veggie chili to make a gooey, cheese-packed casserole that barely requires any prep before it hits the oven. Read the intro here.

Chili is one of those great recipes that just gives and gives. It’s perfect on day one, scooped into bowls and scattered with everyone’s favorite toppings. And it’s just as satisfying, if not more so, on day two or three, whether it’s served as-is or reinvented. Plus, a big pot of it comes together without fuss and never fails to feed a hungry crowd — AKA your family.

This recipe is especially quick and easy thanks to Prego®+ Plant Protein Traditional Italian Sauce. The thick and delicious sauce is bursting with the flavor of vine-ripened tomatoes, garlic, and spices. Since it’s so packed with veggies, the sauce sneaks in more protein. Combine it with a few other canned shortcuts and the result is a family-friendly chili you’ll feel good about bringing to the table.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Brett Regot

Roll Over Chili Leftovers into Another Easy Meal

It’s no secret that chili is almost always tastier the next day, once all of its flavors have had time to mix and mingle. Because this chili uses Prego® Pasta Sauce as its base, you can be sure those flavors will be nothing but big and bold. After dinner, reserve 3 cups of chili. You’ll turn it into the sauce for a gooey, cheese-packed casserole another night. And if you’re topping your chili with cheese, go ahead and grate some extra for the baked ziti. It’ll save you a step on night two.

Rollover dinner recipe: Chili Mac–Inspired Baked Ziti

Big-Batch Vegetarian Chili

Prep time 5 minutes

Cook time 20 minutes to 30 minutes

Serves 4 to 5

Nutritional Info

Ingredients

  • 3

    (15- to 16-ounce) cans pinto or kidney beans, or a combination

  • 1

    (about 15-ounce) can whole kernel corn

  • 2

    (24-ounce) jars Prego®+ Plant Protein Traditional Italian Sauce

  • 1

    (4-ounce) can mild chopped green chiles

  • 1 1/2 teaspoons

    chili powder

  • 1 teaspoon

    dried oregano

  • 1/2 teaspoon

    ground cumin

  • 1/2 teaspoon

    kosher salt

  • 1/8 teaspoon

    cayenne pepper (optional)

  • Serving suggestions: sliced avocado, lime wedges, shredded cheddar cheese, cilantro leaves, diced onion

Instructions

  1. Drain and rinse 3 cans pinto or kidney beans. Drain 1 can whole kernel corn.

  2. Add 2 jars Prego®+ Plant Protein Traditional Italian Sauce, 1 can chopped green chiles, 1 1/2 teaspoons chili powder, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, 1/8 teaspoon cayenne pepper if using, beans, and corn to a Dutch oven, and bring to a boil over medium-high heat. Reduce heat and simmer uncovered, stirring occasionally, until the chili thickens slightly, 20 to 30 minutes.

  3. Reserve 3 cups chili for the Rollover Dinner. Serve the remaining chili with toppings of your choice.