So, last night at around midnight I decided that what I really needed to do RIGHT THEN was to make a vegetarian chili bake. I think it came out pretty bangin' ... here's what I came up with:
Well, I made this as a 'casserole' because I wanted it to have a cheesy crust, but you could just as easily throw all this shit in a pot and just cook it... throwing some cheese on at the end if you so desire. [you know... or not]...
If you are going the baked route, preheat your oven to abouts 375.
4 cans of whatever beans you want- I used kidney and pinto
1 can of corn
1/2 an onion (cause that's what I had in the fridge)
2 cans tomato sauce (but I assume any kind of tomato thing would do... cut up tomatoes, marinara sauce, whatever). Again, this is just what I had.
I bag fake meat (the entire reason I made this thing was to use this up... as it had been sitting my freezer since March--It had defrosted by the time I decided this was how I wanted to make use of it, though).
1/2 tsp salt
1 tsp garlic powder
2 Tbsp chili powder. No, seriously, trust me. It won't make it too spicy, I swear.
1/4 tsp cayenne
1/2 tsp cumin
-shredded cheese optional
I think that was it...
Get a pretty big baking dish handy...
In a colander I dumped 4 cans of various beans and I rinsed them and let them drain... and drained the corn..
Then I dumped them in a big bowl with everything else but the cheese and stirred it up...
And dumped all that into the baking dish and sprinkled the cheese over the top (about 1/4 bag of shredded mixed cheese and then a sprinkle of Parmesian).
Baked it for about 20 minutes... just keep an eye on it-- when the cheese is nice and melty and getting that nice congealed cheese-crust look, it's ready to be delicious.
Today I ate it cold over a bed of fresh spinach and it was still awesome.