Tuesday, November 16, 2010

Vegetarian Crockpot Chili Leftovers Recipes

Other than eating dozens of heaping bowls of chili with cornbread, what can you do with all of that Vegetarian Crockpot Chili? There are a multitude of possibilities. A few of my favorites follow.

Chili Casserole 
Leftover chili (about 2.5 C)
9 flour tortillas
2-3 C Mexican cheese

Preheat oven to 425. Coat 13 x 9 baking pan with non-stick spray. Alternate layers of tortillas, chili and cheese. Bake for 25-30 minutes or until cheese is melted and bubbly.

Chili Dogs
1 package Smart Dogs or Tofu Pups tofu hot dogs
1 C leftover chili
1/2 C Mexican cheese
Hot dog buns
Butter

Fry the tofu dogs in a pan over medium heat with butter until the skin is slightly crispy. Remove dogs, top with chili and cheese.

Mexican Stuffed Shells
12 jumbo pasta shells
2.5-3 C leftover chili
Salsa (about 1/2 C)
1 C Sour cream
1 C Mexican cheese

Cook shells according to package directions. Preheat oven to 425. Fill shells with mix of chili, sour cream and cheese. Place shells in a 13 x 9 baking dish. Top with more cheese, any extra mix and salsa. Bake for 30-35 minutes.

Another easy and kid-friendly use is to mix the leftover chili with a package of macaroni and cheese. If anyone has another use for chili leftovers that they are willing to share, please post a suggestion.

2 comments:

  1. Epic win on the Mexican Stuffed Shells!

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  2. OK, last minute I changed the recipe for this and it turned out really well. I know, I use even my own recipes as jumping off points. I can't help it. Sometimes it's disastrous, sometimes it's delicious. This one was definitely the latter. Add about 1 cup of sour cream to the mixture and then dump what's left of the mix on top of the shells before topping the whole thing with cheese. The ratio of chili to sour cream and Mexican cheese ended up being about 3 to 1 to 1. Yummytastic if I do say so myself. Will update the recipe post as well.

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