Don't you just love recipes that you can use over and over in different ways? It's amazing that I can use my Smokey Lentil Chili recipe leftovers to create new dishes like these Chili Cheese Baked Potatoes. I just threw a few large russet potatoes in the oven and baked them until they were nice and tender. Then topped them with my leftover chili, a super easy cheese sauce and chives.
What you'll need for the recipe:
Baked Potatoes
The Cheese Sauce
2 cups of plain non dairy milk
2 tbs of vegan butter
1-1/2 cup of vegan cheddar shreds. I used the Whole Foods Brand but I would also use the Violife Cheddar Shreds they are very similar in taste.
salt and pepper to taste
Preparation
Make the cheese sauce by combining the butter, plain non dairy milk and cheese to a small pot and bring it to a medium low heat while whisking constantly for about 5 minutes or until the cheese is smooth and creamy.
Add pepper to taste.
Slice open your baked potatoes and top with a little butter and salt and pepper.
Top with the your desired amount of chili.
Then top with the cheese sauce and green onion.
This is the brand of cheese I used for this recipe. The Whole Foods 365 brand is one of my favorite vegan cheeses.
The leftover chili
