Friday, July 8, 2011


I just thought of an amazing way to use up leftover chili.  This is based on a family recipe for chili dip that is a staple at all family gatherings.  I've just veganized it, so to speak.  Instead of delicious cheese, I sprinkled corn on top. 

2 cups (or so) of vegan chili
1 c cooked corn (I used 2 ears of steamed corn.  It was AMAZING.)

Preheat the oven to 350˚.  Spread the softened Better than Cream Cheese in a square glass baking dish.  Pour the chili in and smooth it with a spatula.  Sprinkle the corn on top.  Bake for about 20 minutes.

We filled tortillas with it, topped with guacamole, salsa, and lettuce.  It's also good as a dip.

1 comment:

Madeleine said...

Sounds great! Once I had some leftover sweet potato chili and I made a tart of it, by putting it on top of a puff pastry and adding corn and shredded cheese, and I think a bit of garlic butter underneath it all. I think the sweet potato part was part of what made that work, though.