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

Prep: 5 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

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.

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

Drain and rinse 3 cans pinto or kidney beans. Drain 1 can whole kernel corn.
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.
Reserve 3 cups chili for the Rollover Dinner. Serve the remaining chili with toppings of your choice.