Rosti-Topped Chili Beans Recipe

Name: Rosti-Topped Chili Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable or olive oil; 1 medium onion, chopped; 2 cloves garlic, crushed; 1 tbsp chili powder; 1 can (14 oz) diced tomatoes; 1 can (10 oz) corn kernels, drained; 1 can (15 oz) red kidney beans, drained and rinsed; 1 can (15 oz) cannellini beans, drained and rinsed; 1 can (15 oz) black beans, drained and rinsed; 1 1/2 cups coarsely grated butternut squash; 1 medium floury potato, coarsely grated; 1/2 cup grated Cheddar cheese; 2 tbsp chopped cilantro

Servings: persons

1 tbsp vegetable or olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 tbsp chili powder
1 can (14 oz) diced tomatoes
1 can (10 oz) corn kernels, drained
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 1/2 cups coarsely grated butternut squash
1 medium floury potato, coarsely grated
1/2 cup grated Cheddar cheese
2 tbsp chopped cilantro

1
Preheat the oven to 400u00b0F. Heat the oil in a large saucepan on medium heat. Cook the onion, stirring, for 5 mins or until soft. Add the garlic and chili powder; cook, stirring, for 1 min or until fragrant.
2
Stir in the tomato, corn, beans and 1 cup water. Bring to a boil. Reduce the heat to medium-low; simmer, partially covered, for 20 mins or until the liquid has reduced and thickened slightly. Season.
3
Transfer the mixture to a 7-cup baking dish. Squeeze the excess liquid from the squash and potato. Combine with cheese in a medium bowl. Season. Spread the potato mixture over the bean mixture and spray lightly with no stick cooking spray.
4
Bake for 30 mins or until lightly browned. Serve sprinkled with cilantro.

1218

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tbsp vegetable or olive oil, 1 medium onion, chopped, 2 cloves garlic, crushed, 1 tbsp chili powder, and more.

Yes, Rosti-Topped Chili Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosti-Topped Chili Beans

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