Veggie Yogi

Food, health and prosperity for the body

What to do with Leftover Vegetarian Chili? – Make a Taco Salad!

Taco Salad in a Taco Bowl

One of the staples in our household is vegetarian chili. I typically make two big batches and then freeze it in individual portions. So this weekend when I was trying to think of something new and different to make, I had the idea of re-purposing my leftover chili to make a taco salad. It makes a very satisfying meal and is not too heavy.

If you want you can serve it in a taco bowl. You can buy these in the mexican section of the grocery store or make your own by baking tortillas in a bowl shape. If you have an oven-safe bowl, place the tortilla in the bowl and bake it at 300 degrees for 15-20 minutes. The tortilla will harden into the shape of a bowl.

This salad is great without the bowl too though, so don’t feel like you have to have the taco bowl for your salad to be really yummy!

Taco Salad

Here’s what you’ll need:
Lettuce
Cherry or grape tomatoes cut in half
Diced Red Bell Pepper
Chopped Green onions
Avocado cut in small cubes
Grated cheese
Low fat or fat free sour cream
Sliced black olives
Vegetarian chili

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Begin by preparing all your ingredients.

Begin by preparing all your ingredients.

Break lettuce up into bite-sized pieces and place in taco bowl or on plate.

Break lettuce up into bite-sized pieces and place in taco bowl or on plate.

Add tomatoes, green onions, red pepper and avocado.

Add tomatoes, green onions, red pepper and avocado.

Add chili.

Add chili.

Then add cheese, olives and sour cream.

Then add cheese, olives and sour cream.

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