Cheap Vegetarian Dinner Recipes That Are Practically Easier Than Ordering Delivery

Chili Cheese Sweet Potato Casserole

Ingredients

4 tbsp. vegetable oil, divided, plus more for dish

3 medium sweet potatoes (about 1 1/2 lb. total), peeled and cut into 1/2" cubes

1 1/2 tsp. kosher salt

1 yellow onion, finely chopped

1 red bell pepper, seeds and ribs removed, finely chopped

2 cloves garlic, finely chopped

1 tbsp. chili powder

1 tbsp. ground cumin

1 tsp. dried oregano

1 (14.5-oz.) can black beans

1 (14.5-oz.) can diced tomatoes

1 (14.5-oz.) can tomato sauce

1 c. fresh or frozen corn kernels

2 c. shredded colby Jack cheese

2 scallions, sliced (about 1/4 cup)

Sour cream, for serving

Directions

Step 1

Preheat oven to 400°. Rub a 13"-by-9" glass baking dish with oil. On a baking sheet, toss potatoes, 2 tablespoons oil, and 1/2 teaspoon salt.

Step 2

Roast potatoes until lightly browned and cooked through, 15 to 20 minutes. Let cool slightly. Reduce oven temperature to 350°.

Step 3

Meanwhile, in a large skillet over medium heat, heat remaining 2 tablespoons oil. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Add bell pepper, garlic, chili powder, cumin, and oregano and cook, stirring occasionally, until pepper is just slightly softened and spices are fragrant, about 2 minutes more. Stir in beans, tomatoes, tomato sauce, corn, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until heated through, 1 to 2 minutes.

Step 4

Pour half of chili into prepared dish. Sprinkle with half of potatoes. Top with remaining chili and potatoes.

Step 5

Cover with foil and bake casserole until bubbling around the edges and hot in the center, 20 to 25 minutes. Uncover, top with cheese, and continue to bake until cheese is melted, 4 to 6 minutes more.

Step 6

Sprinkle with scallions and serve with sour cream alongside.

One-Pot Vegetarian Chili Mac

Ingredients

3 tbsp. extra-virgin olive oil

1 white onion, chopped, divided

2 ribs celery, chopped

2 jalapeños, thinly sliced, divided

1 tsp. kosher salt, plus more

4 garlic cloves, minced

1 to 3 chilis from canned chilis in adobo, depending on spice preference, minced

1 tbsp. ground cumin

1 tsp. dried oregano

1 c. freshly chopped cilantro, divided

2 1/4 c. cold water

1 (28-oz.) can whole tomatoes, crushed

1 (15-oz.) can pinto, kidney, white beans, or black beans, drained and rinsed

8 oz. dry pasta, such as cavatappi

1 c. shredded white cheddar

8 oz. low moisture whole milk mozzarella, cut into small cubes

Corn chips, such as Fritos, for topping

Directions

Step 1

Heat olive oil in a large heavy-bottomed pot over medium heat. Add ¾ onion, celery, and ¾ of the jalapeños. (The rest of the onion and jalapeño are for garnish!) Season with salt and cook until vegetables are mostly tender and onions are translucent and lightly golden, about 8 to 10 minutes.

Step 2

Add garlic and cook until fragrant, 1 minute. Add minced chili, cumin, and oregano, and cook, stirring frequently, for 1 minute more. Add ½ the cilantro and water, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add crushed tomatoes along with any liquid in the can.

Step 3

Add beans, dry pasta, and 1 teaspoon salt. Cover, bring up to a boil, then reduce heat to a simmer and let cook with lid ajar for 14 to 16 minutes, until pasta is tender.

Step 4

Remove from heat and stir in cheeses until melted. Serve with crushed corn chips and the remaining sliced jalapeños and onion for garnish.