Irritable Bowel Syndrome Message Boards | Shell�s Vegetarian Chili Casserole

Shell's Vegetarian Chili Casserole

(Altered from Mojave River Valley Museum Heritage Cookbook)

Chili Ingredients:
2 cans (15-1/2 oz) Vegetarian Chili
1 can (16 oz) Diced Tomatoes w/Green Chilies (do not drain)
2 tsp. Dry Onion
1 tsp. Chili Powder
� tsp. White Pepper
� tsp. Garlic Powder
� tsp. All Purpose Seasoning

Topping Ingredients:
1 cup Reduced Fat Bisquick
� cup Eggbeaters
� cup Soy Milk
1 tsp. Onion Salt

1-1/2 Tbsp. Cornmeal

Preheat oven to 425. Combined all ingredients listed under Chili Ingredients in a casserole dish. Cover and cook in oven 10-15 mins or until heated.

Remove casserole dish from oven, keep covered. In a medium bowl combined Topping Ingredients (except cornmeal), remove cover and drop by spoonfuls over the chili. Sprinkle with cornmeal. Bake uncovered at 425 for 25 minutes. *next time I will remove after 20 mins so the topping does not get too hard on top, but you can always soften by putting the chili over it in your bowl

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Here is the original recipe from Mojave River Valley Museum Heritage Cookbook
that Kandee edited

Chili Casserole
2 cans (15-1/2 oz) Chili
1 can (16 oz) Tomatoes
1 cup Bisquick
1 Egg
� cup Milk
1 tsp. Onion Salt
1 Tbsp. Cornmeal

Heat chili and tomatoes together in a casserole dish. Combine Bisquik, egg, milk, and onion salt. Spoon over chili. Sprinkle with cornmeal. Bake at 425 for 25 minutes. � Leann Benton

P.S. Thanks for the book Kandee!!

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Edited by Shell Marr (10/24/04 04:13 PM)

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