Halal Vegetable Chili Bake Recipe

About this recipe

A hearty and flavorful chili bake packed with vegetables and spices, perfect for a satisfying dinner. This vegetarian dish is Halal-friendly and topped with shredded cheese for a comforting finish.

Ingredients

• 1 stick Organic Celery Stick
• 1 Kg Yellow/White Onion 1kg
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• 400 G Natco Red Kidney Beans 400 G
• 1 Kg Golden Raisins, 1Kg
• 50G Picard Chopped Flat Parsley
• 37G Schwartz Ground Cumin Jar
• 50G Pepper Black Ground BWFO
• - Cathedral City Mature Cheddar Cheese
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Chilli Powder Rajah
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• - Bart Allspice Ground 40g
• 340G Aunt May'S Bajan Pepper Sauce, 340G
• 25G Fillippone Italian Organic Bay Leaves, 25G
• - Schwartz Garlic Powder 480g
• - Bragg Apple Cider Vinegar
• - Schwartz Italian Seasoning

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a 4 1/2-quart Dutch oven, combine 2 cups diced celery, 2 cups diced carrots, 1 1/2 cups diced onion, 1 teaspoon garlic powder, 2 diced tomatoes, 2 cups cooked red kidney beans, 1/2 cup raisins, 1/4 cup apple cider vinegar, 1 tablespoon chili powder, 1 tablespoon chopped parsley, 2 teaspoons salt, 1 1/2 teaspoons dried basil, 1 1/2 teaspoons italian seasoning, 1 1/2 teaspoons ground cumin, 1 teaspoon ground allspice, 1/4 teaspoon black pepper, 1/4 teaspoon pepper sauce, and 1 bay leaf.
3. 3. Stir the mixture well and bring it to a boil over medium heat. Reduce the heat to low, cover, and let it simmer for 1 hour, stirring occasionally.
4. 4. Remove the bay leaf and transfer the chili mixture to a baking dish. Spread evenly and bake in the preheated oven for 30 minutes.
5. 5. Remove the dish from the oven and sprinkle 1 cup shredded cheese evenly over the top. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. 6. Serve hot, garnished with extra parsley if desired.