Ingredients
Method
For the crumb
- Preheat your oven to 200 degrees Celsius (400 Fahrenheit) on a fan setting. In a blender or small food processor combine the (stale) gluten-free bread, the roasted onions, and the garlic powder. Blend on high until you have a crumb texture. Transfer to an oven proof dish and spread out. Put in the oven and roast for ca. 12 - 15 minutes, until golden and smelling slightly fragrant
For cheeseburger chili
- Peel and finely chop the white onion. Bring a medium-sized pot (personally, I like to do this recipe in a pot, but you could also use a rather large frying pan) to medium-heat and melt the cooking oil of choice. Once hot, add the onion and a pinch of salt and cook until translucent, ca. 5 minutes. Add the vegan or vegetarian minced meat and cook for a further five minutes until cooked all the way through
- Meanwhile, chop the cornichons. When the minced meat is done and everything is hot in the pot, take it off heat and stir under the cornichons, roasted onions, tomato paste, mustard, and cheese. Do a final taste test and add salt and pepper
For the remainder of the bowl
- Add some salad of choice next to the chili cheeseburger bowl, along with the crumb on top. Last, add some sauce on top!! This is what will take this recipe from "great" to "wow". You can use mayonnaise or a standard burger sauce. You could also use the sauce from my Jackfruit Fajita Salad or my Homemade BBQ Sauce.
Nutrition
Notes
Ingredient Swap: If you don't have gluten-free bread for the crumb, I've used crushed gluten-free crackers or even stale tortilla chips in a pinch, and they work just as well for that crunchy topping.
Storage Instructions: Leftovers keep beautifully in the fridge for up to three days.
I store the chili and crumb separately so the topping stays crispy, then reheat the chili in a pot and sprinkle the crumb on just before serving.
Make-
Ahead Tip: You can prep the crumb a day or two ahead and keep it in an airtight container.
I often make a double batch because it's great sprinkled over salads or soups later in the week.
Common Mistake to Avoid: Don't skip roasting the crumb until it's truly golden and fragrant.
I've pulled it out too early before, and it ends up soft instead of that satisfying crunch that makes this bowl special.
Serving Suggestion: I love piling this chili over a bed of crisp romaine or arugula for a fresh contrast.
A dollop of burger sauce or even a little ketchup and mustard drizzle on top really ties the cheeseburger flavors together.
Equipment Alternative: If you don't have a blender or food processor for the crumb, you can crush the bread in a sealed zip-top bag with a rolling pin.
It's a bit more rustic but gets the job done.
