Name: Baked Chili and Potato Casserole
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 1 ½ cups black beans (home-cooked or BPA-free canned, drained and rinsed); 1 medium red onion (chopped); 1 large red bell pepper (chopped); 1 ½ cups refried black beans (oil-free, homemade or BPA-free canned); 16 oz organic salsa (homemade or organic store-bought); 1 tbsp ground chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika (or sweet paprika); 1 tsp garlic powder; 2 cups potatoes (cut into 1” cubes); ½ tsp garlic powder; ½ tsp smoked paprika (or regular paprika); ¼ tsp salt (optional); ¼ tsp ground black pepper (optional); 1 cup vegetable broth (unsalted, preferably homemade); 1 ½ cups organic broccoli (chopped into 1/2” florets); 1 cup 5-Minute Cheesy Sauce (link in Chef’s Notes)

If you’re looking for a comforting plant-based dish that evokes fond memories of togetherness and warmth, then look no further than Baked Chili and Potato Casserole. This hearty meal is filled with wholesome protein-rich black beans, sweet broccoli, creamy potatoes, and then topped with a silky cashew cheese sauce. The best part? This seemingly indulgent meal is actually good for you!

Chili

1 ½ cups black beans (home-cooked or BPA-free canned, drained and rinsed)

1 medium red onion (chopped)

1 large red bell pepper (chopped)

1 ½ cups refried black beans (oil-free, homemade or BPA-free canned)

16 oz organic salsa (homemade or organic store-bought)

1 tbsp ground chili powder

1 tbsp ground cumin

1 tsp smoked paprika (or sweet paprika)

1 tsp garlic powder

Potatoes and Broccoli

2 cups potatoes (cut into 1” cubes)

½ tsp garlic powder

½ tsp smoked paprika (or regular paprika)

¼ tsp salt (optional)

¼ tsp ground black pepper (optional)

1 cup vegetable broth (unsalted, preferably homemade)

1 ½ cups organic broccoli (chopped into 1/2” florets)

1 cup 5-Minute Cheesy Sauce (link in Chef’s Notes)

Preheat oven to 350 degrees.

Make the chili: Mix all ingredients together in a large bowl.

Transfer to a 9x13” or 8x8” casserole baking dish, spreading it out along the bottom. Set aside.

Sauté the potatoes and broccoli: Heat a large stovetop pan on medium-high heat. Add the potatoes and cook for one minute just to slightly brown. Stir in the garlic powder, smoked paprika, salt and pepper, if using, and ¼ cup of the vegetable broth. Cook for an additional 2 minutes, stirring occasionally to prevent the potatoes from sticking.

Stir in another ¼ cup of vegetable broth and cook for another 2 minutes, stirring occasionally to prevent sticking.

Add the broccoli and remaining vegetable broth. Turn heat down to medium, cover, and cook for 5 minutes, stirring occasionally and adding a few tablespoons of water or vegetable broth as needed to deglaze the pan.

Once the potatoes are tender, remove the potatoes and broccoli from the heat and layer on top of the chili, spreading out evenly.

Pour the cheese sauce over top of the potatoes and broccoli.

Bake for 35 minutes or until the chili is hot in the center.