Recipe by the National Soybean Research Laboratory on behalf of the Illinois Soybean Association
- 2 medium onions, chopped
- 1 green bell pepper, chopped
- 1/2 cup mild salsa
- 2 cans (15.5 oz. each) chili beans (do not drain)
- 1 8-oz. can tomato sauce
- 1 cup textured vegetable protein (TVP), dry or substitute for soy "crumbles"
- 1 cup corn kernels
- 3/4 cup water
- 1 2.25-oz. can sliced black olives, drained
- 1 Tbsp. chili powder
- 18 6-inch corn tortillas
- 1 cup shredded Mexican-style or cheddar cheese
- Optional garnishes: sliced tomatoes, olives, and avocado
- Preheat the oven to 350F. Coat a 9×13 baking dish with cooking spray.
- Combine the onions, pepper, salsa, chili beans, tomato sauce, TVP, corn, water, olives, and chili powder in a large saucepan and bring to boiling. Reduce heat and simmer for 10 minutes, stirring occasionally. You can substitute TVP for soy-based crumbles.
- Spread about one quarter of the chili mixture on the bottom of the prepared baking dish. Top with six of the tortillas, overlapping and/or cutting to fit as necessary. Top with another quarter of chili mixture and a third of the cheese. Repeat for two more layers each of tortillas, chili mixture, and cheese.
- Cover with aluminum foil and bake for 30 minutes. Garnish with tomatoes, olives, and avocado, if desired.
Makes 12 servings.
Nutrition per serving: 240 calories, 12g protein, 36g carbohydrate, 8g dietary fiber, 6g fat, 494mg sodium