1 ½cupsorganic broccoli (chopped into 1/2” florets)
1cup5-Minute Cheesy Sauce (link in Chef’s Notes)
Directions
1
Preheat oven to 350 degrees.
2
Make the chili: Mix all ingredients together in a large bowl.
3
Transfer to a 9x13” or 8x8” casserole baking dish, spreading it out along the bottom. Set aside.
4
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.
5
Stir in another ¼ cup of vegetable broth and cook for another 2 minutes, stirring occasionally to prevent sticking.
6
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.
7
Once the potatoes are tender, remove the potatoes and broccoli from the heat and layer on top of the chili, spreading out evenly.
8
Pour the cheese sauce over top of the potatoes and broccoli.
9
Bake for 35 minutes or until the chili is hot in the center.
Chef's Notes
Substitutions
Substitute kidney, pinto, or other beans of your choice for the black beans.
Instead of red onion, use white or yellow onion.
Use any color bell pepper in place of the red bell pepper.
Substitute cauliflower or chopped spinach in place of broccoli.
For the potatoes, use russet, Yukon Gold, or red potatoes.
Prep Ahead
Make the 5-Minute Cheesy Sauce ahead of time and store in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Prepare the chili ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this dish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Chili
1 ½cupsblack beans (home-cooked or BPA-free canned, drained and rinsed)
1medium red onion (chopped)
1large red bell pepper (chopped)
1 ½cupsrefried black beans (oil-free, homemade or BPA-free canned)
16ozorganic salsa (homemade or organic store-bought)
1 ½cupsorganic broccoli (chopped into 1/2” florets)
1cup5-Minute Cheesy Sauce (link in Chef’s Notes)
Directions
1
Preheat oven to 350 degrees.
2
Make the chili: Mix all ingredients together in a large bowl.
3
Transfer to a 9x13” or 8x8” casserole baking dish, spreading it out along the bottom. Set aside.
4
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.
5
Stir in another ¼ cup of vegetable broth and cook for another 2 minutes, stirring occasionally to prevent sticking.
6
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.
7
Once the potatoes are tender, remove the potatoes and broccoli from the heat and layer on top of the chili, spreading out evenly.
8
Pour the cheese sauce over top of the potatoes and broccoli.
9
Bake for 35 minutes or until the chili is hot in the center.
