I’m not sure I really understand the people who hate on leftovers. I love leftovers. Maybe it’s because I cook all the time, but anytime I get to eat a meal without putting in any more effort that pressing “start” on the microwave is a good thing to me. I not only embrace leftovers, but I actually plan on them. Every Thursday night is leftover night in our house. It’s quite possibly my favorite night of the week. I love cooking (obviously, or I wouldn’t have this blog!) but we all need a break, amirite?
I guess most folks’ beef with leftovers is that they are repetitive, which makes them boring. To me, that ain’t no thing. I can eat on the same set of deliciousness for days, but I guess I can maybe sorta kinda see where the leftover haters are coming from. I guess I sympathize. And out of that sympathy is where this recipe comes from.
I guess for some of you, a giant pot of chili that you have to eat on for days and days is torture (to me, it’s freedom!). To help you bust through that leftover monotony, I’ve created this remix for leftover chili. Instead of zapping a bowlful of leftovers next time, reenergize your chili by making a whole new dish without a whole lot more effort. This was so incredibly delicious that I might even start hating on leftovers.
Okay, not likely, but I will be making this every time I have some leftover chili!
You’ve probably noticed that I’ve been using a lot of flax seed lately in my baked goods (like here and here) and that’s because ground flax seed works as a flour substitute in baking (with some adjustments) but unlike flour, has almost no net carbohydrates. Which basically means that flaxseed is a super high-quality, high-fiber carbohydrate to eat. You’ve heard of empty calories, right? Well, think of white flours as empty carbs. Sure it provides the basic carbohydrate structure your body needs for energy, but not much in the way of other nutrition along with those carbs. Flaxseed is a nutritionally-packed carb! It’s good stuff!
You can use whatever chili makes you all warm and gooey on the inside for this dish. I used my beloved beer chili (found buried deep in this Freezer Cooking 101 post). That chili has definitely become our go-to! It’s so sweet and flavorful and is delicious when covered in cheese and fluffy, doughy flaxbread. Although, admittedly, I think anything would be delicious covered in warm bread and cheese, amirite?
Flaxbread Chili-Cheese Bake
Prep Time: 10 minutes
Cook Time: 45 minutes
Makes: 6-8 servings
For the flaxbread
- 2 cups finely-ground flaxseed (look for “meal” “milled” or “flour”)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1/4 cup melted butter
- 2 eggs
- 3/4 cup nonfat milk
- 1 tablespoon honey
- 1/2 cup plain lowfat Greek yogurt
For the bake
- 4 cups leftover chili (your favorite recipe)
- 1 cup shredded cheddar cheese
- Preheat oven to 350°.
- To make flaxbread: In a medium mixing bowl, combine flax, baking powder, baking soda, and salt. Set aside. In a small mixing bowl, whisk together melted butter, eggs, milk, honey and Greek yogurt until well combined. Pour liquid into flax mixture and stir until just moistened. Let rest for 10 minutes.
- To assemble bake: Spoon leftover chili in an 8×8 baking dish. Cover with shredded cheddar cheese. When flaxbread is done resting, spread gently over top of cheese. Bake for 40-45 minutes or until flaxbread is browned and chili is bubbly.