12 Chili Casserole Recipes

Chili casseroles are a cozy favorite that never goes out of style.

From hearty beef and bean to delightful vegetarian options, there’s a recipe for everyone to enjoy.

Think of the warmth of a spicy chicken and black bean bake or the gooey goodness of cheesy chili macaroni.

These dishes are not only comforting but also perfect for gatherings or family dinners.

Let’s explore these delicious chili casserole recipes that will surely become a staple in your kitchen!

Classic Beef and Bean Chili Casserole

Classic Beef and Bean Chili Casserole is a comforting, hearty dish that combines the rich flavors of a traditional chili with the convenience of a baked casserole. This dish is perfect for family dinners or gatherings, offering a savory blend of ground beef, beans, tomatoes, and spices all topped with a golden layer of melted cheese.

It’s a versatile recipe that can easily be adjusted to accommodate mild or spicy preferences, guaranteeing that everyone at the table is satisfied. Ideal for busy weeknights or a leisurely weekend meal, this casserole can be prepared in advance and baked right before serving.

The combination of protein-rich beef and beans makes it a filling option, while the addition of bell peppers and onions provides a subtle sweetness and crunch. Serve it with a side of cornbread or a fresh green salad for a complete meal that will leave everyone asking for seconds.

Ingredients for 4-6 servings:

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil

Cooking Instructions:

1. Preheat Oven: Start by preheating your oven to 375°F (190°C) to make sure it’s ready for baking once the casserole is assembled.
2. Cook the Beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula. This should take about 5-7 minutes.
3. Sauté Vegetables: Add the chopped onion, minced garlic, and green bell pepper to the skillet with the beef. Cook for an additional 5 minutes, or until the vegetables are softened.
4. Season and Simmer: Stir in the chili powder, cumin, paprika, salt, and pepper. Add the tomato paste and diced tomatoes, mixing well. Allow the mixture to simmer for 10 minutes, letting the flavors meld together.
5. Add Beans: Add the drained kidney beans and black beans to the skillet. Stir to combine and let the mixture heat through for another 5 minutes.
6. Assemble the Casserole: Transfer the beef and bean mixture to a 9×13-inch casserole dish. Spread it out evenly.
7. Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
8. Bake: Place the casserole in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly.
9. Serve: Once done, remove from the oven and allow to cool for a few minutes before serving.

Extra Tips:

To add extra flavor, consider topping the casserole with sliced jalapeños or a dollop of sour cream before serving. If you prefer a spicier dish, increase the amount of chili powder or add a pinch of cayenne pepper.

For a healthier version, substitute the ground beef with ground turkey or chicken. This dish can also be made ahead of time; simply prepare the beef and bean mixture and refrigerate it until you’re ready to bake.

Spicy Chicken and Black Bean Chili Bake

Spicy Chicken and Black Bean Chili Bake is a flavorful twist on the classic chili dish, combining tender chicken, hearty black beans, and a variety of spices for a delightful casserole that’s perfect for family dinners or potlucks. This recipe brings together the warmth of chili with the convenience of a one-pan bake, making it both easy to prepare and a crowd-pleaser.

The blend of spices delivers a subtle kick, balanced by the richness of melted cheese, offering a satisfying and comforting meal. This dish isn’t only delicious but also versatile, allowing you to adjust the spice level to your preference. It’s a perfect option for those who enjoy a bit of heat in their meals, with the potential to add more heat or keep it mild depending on your taste.

Serving 4-6 people, this Spicy Chicken and Black Bean Chili Bake is a wholesome and fulfilling option for any occasion, providing a burst of flavors that leave everyone reaching for seconds.

Ingredients (serving size: 4-6 people):

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for extra spice)
• Salt and pepper to taste
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup chopped fresh cilantro (for garnish)
• Sour cream (optional, for serving)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees the oven will be at the right temperature when you’re ready to bake the casserole.
2. Cook the Chicken: In a large skillet over medium heat, add the olive oil. Once heated, add the diced chicken and cook for about 5-7 minutes, or until the chicken is no longer pink in the center. Remove the chicken from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add the chopped onion, garlic, red bell pepper, and green bell pepper. Sauté for about 5 minutes, or until the vegetables are softened.
4. Combine Ingredients: Return the cooked chicken to the skillet with the sautéed vegetables. Add the black beans, diced tomatoes, corn, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir everything together until well combined.
5. Transfer to Baking Dish: Pour the mixture into a greased 9×13-inch baking dish. Spread it out evenly to guarantee even cooking.
6. Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the mixture.
7. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with fresh cilantro before serving. Optionally, serve with sour cream on the side.

Extra Tips:

For a richer flavor, you can marinate the chicken in lime juice and additional spices for an hour before cooking. If you prefer a smokier taste, consider adding a bit more smoked paprika.

This dish can also be prepared ahead of time; simply assemble the casserole and refrigerate it until you’re ready to bake. Leftovers can be stored in an airtight container in the refrigerator for up to three days, and they taste just as delicious when reheated.

For an added crunch, consider topping the casserole with crushed tortilla chips before adding the cheese.

Vegetarian Three-Bean Chili Casserole

Vegetarian Three-Bean Chili Casserole is a hearty and flavorful dish that’s perfect for a cozy family dinner or a potluck gathering. It combines the robust flavors of a traditional chili with the convenience of a casserole, making it easy to prepare and serve. This recipe features a combination of three different types of beans, providing a rich source of protein and fiber, while the addition of vegetables and spices elevates the taste to a new level.

Not only is it nutritious, but it’s also a satisfying meal that even meat-lovers will enjoy. Ideal for a serving size of 4-6 people, this casserole is both nutritious and filling. The use of fresh vegetables and aromatic spices contributes to its depth of flavor, while the beans add a heartiness that guarantees everyone leaves the table satisfied.

Perfect for vegetarians or those looking to add more plant-based meals to their diet, this chili casserole is as versatile as it’s delicious. Whether it’s served as a main dish or alongside a fresh salad, this casserole is bound to be a hit.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup corn kernels (fresh or frozen)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional for topping)
• 1/4 cup chopped fresh cilantro (optional)

Cooking Instructions:

1. Preheat the oven: Start by preheating your oven to 375°F (190°C). This guarantees that it’s ready for baking once the chili mixture is prepared.
2. Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Cook the vegetables: Add the diced red and green bell peppers to the skillet. Cook for another 5 minutes until they start to soften, stirring occasionally.
4. Combine the beans and spices: Stir in the black beans, kidney beans, pinto beans, diced tomatoes, and corn kernels. Add the chili powder, ground cumin, smoked paprika, salt, and pepper. Mix well to combine all the ingredients.
5. Simmer the mixture: Allow the mixture to simmer on the stove for about 10 minutes, stirring occasionally, to let the flavors meld together.
6. Transfer to a baking dish: Pour the chili mixture into a 9×13 inch baking dish. If you choose to use cheese, sprinkle it evenly over the top.
7. Bake the casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
8. Garnish and serve: Once done, remove from the oven and let it cool slightly. Garnish with chopped cilantro if desired before serving.

Extra Tips:

For a little extra heat, consider adding a pinch of cayenne pepper or diced jalapeños to the chili mixture. If you prefer a smoky flavor, use a smoked cheese instead of cheddar as a topping.

This dish can be made a day in advance and stored in the refrigerator; simply reheat in the oven before serving. For a vegan version, omit the cheese or use a plant-based cheese alternative. Enjoy this casserole with a side of crusty bread or a fresh green salad for a complete meal.

Cheesy Chili Macaroni Casserole

Cheesy Chili Macaroni Casserole is the perfect comfort food, combining the rich flavors of chili with the creamy texture of macaroni and cheese. This dish is ideal for family dinners or gatherings, offering a hearty, satisfying meal that’s sure to please everyone.

The fusion of savory ground beef, beans, and tomatoes with gooey, melted cheese creates a delightful experience for your taste buds. This casserole isn’t only delicious but also easy to prepare, making it a go-to recipe for busy weeknights.

The Cheesy Chili Macaroni Casserole can be easily customized to suit your personal taste. You can add more vegetables, adjust the spice level, or experiment with different types of cheese to make it your own.

Whether you’re a novice cook or a seasoned chef, this recipe is straightforward and will yield impressive results. With a preparation time of around 20 minutes and a baking time of 30 minutes, you’ll have a delicious meal on the table in no time.

Ingredients for 4-6 servings:

• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cups elbow macaroni
• 2 cups shredded cheddar cheese
• 1/4 cup chopped fresh cilantro (optional)
• 1 tablespoon olive oil

Cooking Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C).
2. Cook Macaroni: In a large pot, bring salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. Brown the Beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until it’s browned and cooked through, breaking it apart with a spoon as it cooks. This should take about 5-7 minutes.
4. Sauté Onion and Garlic: Add the diced onion and minced garlic to the skillet with the beef. Cook for an additional 3 minutes until the onion is translucent and the garlic is fragrant.
5. Add Beans and Tomatoes: Stir in the kidney beans, diced tomatoes, chili powder, cumin, salt, and pepper. Mix well to combine all the ingredients, allowing the flavors to meld together. Let the mixture simmer for about 5 minutes.
6. Combine with Macaroni: In a large mixing bowl, combine the cooked macaroni with the beef and bean mixture. Stir in 1 cup of the shredded cheddar cheese until everything is well mixed.
7. Assemble the Casserole: Transfer the macaroni mixture into a greased 9×13-inch baking dish. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
8. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
9. Garnish and Serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh cilantro if desired.

Extra Tips:

For an even richer flavor, consider adding a teaspoon of smoked paprika or a dash of hot sauce to the chili mixture.

If you prefer a creamier texture, you can stir in a half cup of sour cream or cream cheese before baking. For a vegetarian version, substitute the ground beef with plant-based crumbles or additional beans.

Enjoy this versatile dish with a side salad or garlic bread to complete the meal.

Green Chili and Cornbread Casserole

Green Chili and Cornbread Casserole is a delightful fusion of spicy, savory, and sweet flavors, creating a comforting dish perfect for family dinners or gatherings. The kick from the green chilies is balanced by the slightly sweet and crumbly cornbread topping, while the meat and cheese filling adds heartiness and richness.

This casserole isn’t only easy to prepare but also a crowd-pleaser that can be served as a main dish or a side. Ideal for serving 4-6 people, this casserole combines pantry staples with fresh ingredients, making it a versatile option for any weeknight dinner.

Whether you’re an experienced cook or a beginner, this recipe is straightforward to follow and promises a satisfying result that everyone will love. With its vibrant flavors and textures, this dish is sure to become a favorite in your household.

Ingredients:

• 1 pound ground beef or turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (10 ounces) diced tomatoes with green chilies
• 1 can (4 ounces) diced green chilies
• 1 cup frozen corn kernels
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 package (8.5 ounces) cornbread mix
• 1/3 cup milk
• 1 egg
• 2 tablespoons melted butter

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s hot and ready for baking the casserole.

2. Cook the Meat: In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat to reduce grease.

3. Add Vegetables and Spices: Add the diced onion and garlic to the meat, cooking until the onion is translucent. Stir in the diced tomatoes with green chilies, diced green chilies, corn, cumin, and chili powder. Season with salt and pepper.

Simmer for about 5 minutes to let the flavors meld.

4. Prepare the Baking Dish: Transfer the meat mixture into a greased 9×13-inch baking dish. Spread it evenly across the bottom.

5. Layer the Cheese: Sprinkle the shredded cheddar cheese evenly over the meat mixture to create a cheesy layer.

6. Mix the Cornbread Topping: In a mixing bowl, combine the cornbread mix, milk, egg, and melted butter. Stir until just combined, being careful not to overmix.

7. Add Cornbread Layer: Pour the cornbread mixture over the cheese layer in the baking dish, spreading it into an even layer.

8. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

9. Cool and Serve: Allow the casserole to cool for a few minutes before serving. This will help the layers set and make it easier to slice.

Extra Tips:

For an extra layer of flavor, consider adding a handful of chopped cilantro or jalapeños to the meat mixture. If you prefer a vegetarian version, substitute the meat with a can of black beans or a mix of your favorite vegetables.

You can also make this dish spicier by adding more diced green chilies or a dash of hot sauce. Finally, if you want a creamier texture, try mixing a small can of cream-style corn into the cornbread batter. These variations can help customize the dish to suit your taste preferences.

Turkey and Sweet Potato Chili Casserole

Turkey and Sweet Potato Chili Casserole is a delightful twist on the traditional chili, combining the savory flavors of turkey with the natural sweetness of sweet potatoes. This hearty dish is perfect for a cozy family dinner or a gathering with friends. The rich spices blend perfectly with the turkey and sweet potatoes, creating a balanced, flavorful meal that’s as nutritious as it’s delicious.

Served hot from the oven, this casserole promises to be a crowd-pleaser, offering warmth and comfort with every bite. This recipe is designed to serve 4-6 people, making it ideal for family meals or meal prep for the week. The dish isn’t only easy to prepare but also allows for customization with your favorite toppings.

Whether you’re looking to add a little heat or keep it mild, this Turkey and Sweet Potato Chili Casserole can be adapted to suit any palate. Enjoy the simplicity of a casserole with the complex flavors of a chili, all wrapped up in one satisfying dish.

Ingredients (serves 4-6):

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies
• 1 cup chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• ¼ cup chopped fresh cilantro (optional)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to guarantee it’s ready for baking once the chili mixture is prepared.
2. Cook the Turkey: In a large skillet, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes. Remove the turkey from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add the chopped onion, garlic, and red bell pepper. Sauté for 3-4 minutes until the vegetables are softened and fragrant.
4. Combine Ingredients: Return the cooked turkey to the skillet and add the cubed sweet potatoes, black beans, diced tomatoes with green chilies, and chicken broth. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Mix everything well to combine.
5. Simmer the Mixture: Allow the mixture to simmer for about 10-15 minutes, stirring occasionally, until the sweet potatoes are tender but not mushy.
6. Transfer to Casserole Dish: Pour the turkey and sweet potato mixture into a 9×13-inch casserole dish, spreading it out evenly.
7. Bake the Casserole: Sprinkle the shredded cheddar cheese evenly over the top. Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve: Once out of the oven, let the casserole cool for a few minutes before serving. Garnish with chopped fresh cilantro if desired.

Extra Tips:

For a spicier kick, consider adding a chopped jalapeño or a dash of cayenne pepper to the mixture. If you prefer a creamier texture, you can mix in a dollop of sour cream or Greek yogurt before baking.

Additionally, this casserole can be prepped ahead of time; simply refrigerate the unbaked dish and bake it when you’re ready to serve. Pair with a fresh green salad or cornbread for a complete meal.

White Chicken Chili Casserole

White Chicken Chili Casserole is a comforting and hearty dish that combines the creamy, spicy flavors of white chicken chili with the convenience and structure of a casserole. Perfect for a family dinner or a cozy night in, this dish brings together tender chicken, white beans, green chilies, and a blend of cheeses into one savory bake.

The recipe is straightforward, yet it doesn’t compromise on taste, making it a favorite for both novice and experienced cooks alike. This White Chicken Chili Casserole serves 4-6 people and is ideal for those looking for a filling meal that’s rich in flavor.

Combining the best elements of chili and casserole, it’s an easy-to-make dish that can be prepared in advance and baked just in time for dinner. With a blend of spices and creamy textures, this casserole is sure to become a staple in your meal planning.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 cup frozen corn
• 1 cup sour cream
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 cups shredded Monterey Jack cheese
• 1 cup crushed tortilla chips
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to guarantee it’s hot enough for baking the casserole.
2. Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
3. Combine Ingredients: In a large bowl, combine the sautéed onions and garlic with the shredded chicken, white beans, diced green chilies, frozen corn, sour cream, chicken broth, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well to make sure all ingredients are evenly distributed.
4. Assemble the Casserole: Lightly grease a 9×13-inch baking dish. Pour the chicken mixture into the dish, spreading it evenly.
5. Add Cheese and Chips: Sprinkle the Monterey Jack cheese evenly over the top of the casserole, followed by the crushed tortilla chips.
6. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
7. Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. This helps the casserole set slightly and makes it easier to serve.

Extra Tips:

For an extra layer of flavor, consider adding a squeeze of lime juice or some chopped fresh cilantro before serving. If you like your dishes spicy, include a pinch of cayenne pepper or add a diced jalapeño to the mix.

This casserole can also be prepared ahead of time and refrigerated until you’re ready to bake it, making it perfect for meal prep. Additionally, leftover casserole can be stored in an airtight container in the refrigerator for up to three days, making it a great option for easy weekday lunches.

Tex-Mex Chili and Rice Casserole

Tex-Mex Chili and Rice Casserole is a delightful fusion of flavors that brings a hearty and satisfying meal to your table. This dish is perfect for family dinners or gatherings, as it combines the savory elements of chili with the comforting texture of rice, all baked together in a casserole.

The rich, spicy flavors of the chili meld perfectly with the rice, creating a dish that’s both delicious and filling. Whether you’re a fan of Tex-Mex cuisine or simply looking for a new casserole recipe to try, this dish is sure to please.

This recipe serves 4-6 people, making it an excellent choice for a family meal or a small dinner party. The Tex-Mex Chili and Rice Casserole isn’t only easy to prepare, but it also allows for some flexibility with ingredients, so feel free to adjust the level of spiciness or add in your favorite toppings to suit your taste.

The harmonious blend of spices and ingredients creates a mouthwatering experience that will leave everyone asking for seconds.

Ingredients:

• 1 pound ground beef
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup uncooked white rice
• 2 cups beef broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Optional toppings: sour cream, chopped cilantro, sliced jalapeños, avocado slices

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C).
2. Cook the Ground Beef: In a large skillet over medium heat, brown the ground beef until fully cooked. Break it apart with a spoon as it cooks. Once cooked, drain any excess fat.
3. Combine Ingredients: Add the drained kidney beans, black beans, diced tomatoes, diced green chilies, and corn kernels to the skillet with the ground beef. Stir well to combine.
4. Season the Mixture: Sprinkle the chili powder, cumin, garlic powder, onion powder, salt, and pepper over the beef and bean mixture. Stir until all the ingredients are well coated with the spices.
5. Add Rice and Broth: Stir in the uncooked white rice, ensuring it’s evenly distributed. Pour in the beef broth and mix everything together.
6. Transfer to Baking Dish: Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
7. Bake the Casserole: Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
8. Add Cheese: After 30 minutes, remove the foil and sprinkle the shredded cheddar cheese over the top of the casserole. Return to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and golden.
9. Rest and Serve: Allow the casserole to rest for 5 minutes before serving. Top with optional toppings like sour cream, chopped cilantro, sliced jalapeños, or avocado slices if desired.

Extra Tips:

For a vegetarian version of this Tex-Mex Chili and Rice Casserole, simply substitute the ground beef with a plant-based ground meat or increase the amount of beans and veggies.

If you prefer a spicier dish, consider adding a pinch of cayenne pepper or using a spicier chili powder. Additionally, you can make this casserole ahead of time and store it in the refrigerator for up to two days before baking.

Just be sure to adjust the baking time if starting from a cold dish. Enjoy experimenting with different toppings to personalize the casserole to your liking!

Sausage and Pepper Chili Casserole

Sausage and Pepper Chili Casserole is a hearty and flavorful dish that combines the savory taste of sausage with the vibrant flavors of bell peppers and spices. This casserole is perfect for a cozy family dinner or a gathering with friends, offering a comforting and satisfying meal that will surely be a hit at the table.

The combination of ingredients creates a rich and aromatic dish that’s as easy to prepare as it’s delicious to eat. This casserole brings together the smokiness of sausage with the freshness of peppers, all enveloped in a spicy tomato sauce. The addition of kidney beans adds protein and makes the dish even more filling.

The casserole is topped with cheese, which melts beautifully into the spicy mixture, creating a delightful contrast of flavors and textures. This recipe is perfect for serving 4-6 people, ensuring everyone can enjoy a hearty portion.

Ingredients (Serving size: 4-6 people):

• 1 pound Italian sausage (mild or spicy, depending on preference)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to have it ready for baking the casserole.
2. Cook the Sausage: In a large skillet, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes.
3. Sauté Vegetables: Add the chopped onion, red bell pepper, green bell pepper, and minced garlic to the skillet with the sausage. Cook for about 5 minutes until the vegetables are softened.
4. Add Spices: Stir in the chili powder, cumin, and paprika, mixing well to coat the sausage and vegetables with the spices.
5. Combine Ingredients: Add the diced tomatoes and kidney beans to the skillet. Season with salt and pepper, and stir everything together.
6. Simmer: Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
7. Transfer to Baking Dish: Pour the sausage and pepper mixture into a lightly greased casserole dish.
8. Top with Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
9. Bake: Place the casserole in the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly.
10. Serve: Allow the casserole to cool for a few minutes before serving. Enjoy it warm with some crusty bread or a side salad.

Extra Tips:

For a spicier kick, consider using hot Italian sausage or adding a dash of cayenne pepper to the spice mix. You can also add additional vegetables like corn or zucchini for extra nutrition.

If you prefer a creamier texture, stir in a dollop of sour cream or Greek yogurt before serving. This dish can be made ahead of time and reheated, making it a convenient option for meal prep. Enjoy the leftovers, as the flavors tend to deepen overnight!

Quinoa and Black Bean Chili Casserole

Quinoa and Black Bean Chili Casserole is a hearty and nutritious dish that combines the wholesome goodness of quinoa with the rich flavors of black bean chili. This casserole is perfect for anyone looking to enjoy a filling meal that’s both healthy and packed with flavor. The combination of spices, beans, and vegetables makes it a satisfying choice for both vegetarians and meat-lovers alike.

This dish isn’t only delicious but also versatile, making it a great option for weeknight dinners or a potluck with friends. The quinoa adds a delightful texture and a boost of protein, while the black beans provide a rich, earthy taste that pairs perfectly with the spices. The casserole is baked to perfection, allowing the flavors to meld together beautifully, resulting in a comforting and savory meal that everyone will enjoy.

Ingredients for 4-6 servings:

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh cilantro, chopped (optional, for garnish)

Cooking Instructions:

1. Preheat the oven: Begin by preheating your oven to 375°F (190°C) to guarantee it’s ready for the casserole.
2. Cook the quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Set aside.
3. Sauté the vegetables: While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent.
4. Add bell peppers and spices: Stir in the red and green bell peppers, cumin, chili powder, and smoked paprika. Cook for another 5 minutes, stirring occasionally, until the peppers are slightly softened.
5. Mix in beans and tomatoes: Add the black beans, diced tomatoes, and corn kernels to the skillet. Stir well to combine all the ingredients, then let it simmer for about 5 minutes to allow the flavors to meld.
6. Combine with quinoa: Transfer the cooked quinoa to the skillet with the vegetable mixture. Stir thoroughly to affirm everything is evenly mixed. Season with salt and pepper to taste.
7. Assemble the casserole: Pour the quinoa and vegetable mixture into a lightly greased 9×13-inch baking dish. Spread evenly and top with shredded cheddar cheese.
8. Bake the casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish and serve: Once done, remove the casserole from the oven and let it cool slightly. Garnish with fresh chopped cilantro if desired, then serve warm.

Extra Tips:

For added flavor, consider adding a teaspoon of smoked chipotle powder or a splash of lime juice before serving. If you prefer a spicier dish, include a diced jalapeño when sautéing the vegetables.

Additionally, you can make this casserole ahead of time and store it in the refrigerator for up to 3 days. Simply reheat in the oven until warmed through before serving. This dish also freezes well, making it a great option for meal prep.

Chili Taco Casserole

Chili Taco Casserole is a delightful fusion of traditional chili and the vibrant flavors of a taco, all baked into a comforting casserole. This dish is perfect for a weeknight dinner when you want something hearty yet exciting. With layers of seasoned beef, beans, cheese, and crunchy tortilla chips, it’s a guaranteed hit with the whole family.

The combination of textures and flavors in this casserole makes it a crowd-pleaser, perfect for gatherings or a cozy meal at home. This casserole isn’t only delicious but also incredibly versatile. You can adjust the level of spice to suit your taste, or add extra ingredients like corn or jalapeños for an added kick.

It’s a one-dish meal that simplifies dinner time while delivering a satisfying punch. Plus, it’s easy to prepare and can be made ahead of time, making it a convenient option for busy evenings. Enjoy the rich, robust taste of chili with a taco twist in this mouthwatering casserole.

Ingredients for 4-6 servings:

• 1 lb ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 1 packet taco seasoning mix
• 2 cups shredded cheddar cheese
• 2 cups tortilla chips, crushed
• 1 cup sour cream
• 1/4 cup sliced green onions
• Salt and pepper to taste
• Optional: chopped cilantro for garnish

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish and set aside.
2. Cook the Beef: In a large skillet over medium heat, cook the ground beef until it’s browned and no longer pink. Break it into crumbles as it cooks. Drain excess fat.
3. Add Aromatics: Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
4. Combine Ingredients: Stir in the kidney beans, black beans, diced tomatoes, diced green chilies, and taco seasoning. Mix well and let it simmer for about 5 minutes to allow the flavors to meld. Season with salt and pepper to taste.
5. Layer the Casserole: Spread half of the crushed tortilla chips evenly on the bottom of the prepared baking dish. Pour the beef and bean mixture over the chips and spread evenly.
6. Add Cheese and Chips: Sprinkle 1 cup of shredded cheddar cheese over the beef and bean layer. Then, add the remaining crushed tortilla chips on top.
7. Bake: Place the casserole in the preheated oven and bake for 20 minutes.
8. Add Final Toppings: Remove the casserole from the oven and top with the remaining cheddar cheese. Return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
9. Serve: Let the casserole cool for a few minutes. Add dollops of sour cream on top, sprinkle with sliced green onions, and garnish with chopped cilantro if desired. Serve warm.

Extra Tips:

Feel free to customize your Chili Taco Casserole based on what you have on hand. You can substitute the ground beef with turkey or chicken for a leaner option. Adding vegetables like corn or bell peppers can provide additional texture and flavor.

For those who prefer extra heat, consider adding diced jalapeños or a dash of hot sauce to the beef mixture. This dish also works well as leftovers; simply reheat in the oven or microwave, ensuring you maintain its crispy and cheesy goodness.

Slow Cooker Chili Casserole

Chili Casserole is a delightful comfort dish that combines the heartiness of chili with the convenience of a casserole. This recipe is perfect for busy weeknights or lazy weekends when you want a delicious meal with minimal effort. By utilizing a slow cooker, you can let the flavors meld together over several hours, producing a rich and satisfying dish that’s sure to please your taste buds.

The slow cooking process allows the spices to infuse thoroughly, making every bite bursting with flavor. This Slow Cooker Chili Casserole serves 4-6 people, making it ideal for a family meal or small gathering. By layering the ingredients in the slow cooker, you guarantee a well-balanced distribution of flavors and textures.

The combination of ground beef, beans, tomatoes, and spices provides a hearty base, while the final touches of cheese and tortilla chips add a creamy and crunchy contrast. Let’s explore the ingredients and steps needed to create this comforting dish.

Ingredients:

• 1 pound ground beef
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 1 can (4 ounces) diced green chilies
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1 cup tortilla chips, crushed

Instructions:

1. Brown the Beef: In a skillet over medium heat, cook the ground beef until it’s browned and no longer pink. Drain excess fat and transfer the beef to the slow cooker.
2. Add Vegetables and Beans: Add the diced onion, minced garlic, kidney beans, black beans, diced tomatoes, and diced green chilies to the slow cooker. Stir to combine well with the beef.
3. Season the Mixture: Sprinkle the chili powder, cumin, salt, and black pepper over the mixture in the slow cooker. Stir again to guarantee the spices are evenly distributed throughout the ingredients.
4. Slow Cook: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. This will allow the flavors to meld together and the ingredients to become tender.
5. Add Cheese and Chips: About 15 minutes before serving, remove the lid and sprinkle the shredded cheddar cheese over the top of the chili mixture. Recover and let it cook until the cheese is melted.
6. Serve: Just before serving, sprinkle the crushed tortilla chips over the top for added texture. Serve hot and enjoy!

Extra Tips:

For the best results, consider browning the ground beef a day ahead and storing it in the refrigerator until you’re ready to assemble the casserole. This can save you time on the day of cooking.

If you prefer a spicier dish, feel free to add more chili powder or a dash of cayenne pepper. Additionally, you can customize the casserole by adding corn or using different types of beans.

Remember that slow cooker times can vary, so check the texture of the chili before serving to guarantee everything is cooked to your liking.