We've been adding vegetarian meals to our monthly meals. This recipe started out as a meatless chili on the stovetop but turned into an oven-baked casserole made with brown rice because it felt like it needed more "depth". You can turn this into a vegan meal by omitting the cheese.
1 can lentils, drained and rinsed
1 can white kidney beans, drained and rinsed
1 can diced tomatoes (drain half the liquid)
1 c. cooked brown rice
1 c. frozen corn
1 medium onion
3 garlic cloves
1 heaping tsp of cumin
1.5 tsp chili powder
1/4 tsp chipotle powder
1/2 tsp salt
1 tbsp olive oil
1/2-3/4 c. shredded cheese
Sauté onions and garlic in olive oil. Add spices, stir until fragrant, and add tomatoes. Mix in lentils and kidney beans, rice and corn. Stir until well combined and heated. Scoop mixture into oven-proof casserole dish, sprinkle with cheese, and bake at 350*F until mixture is bubbling and cheese is melted.
Enjoy with a green salad or fresh vegetable tray.