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flaxbread chili-cheese bake

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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 it is more nutritionally-packed! 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

Flaxbread Chili-Cheese Bake

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

You can use whatever chili makes you all warm and gooey on the inside for this dish. I used my beloved beer chili.


  • 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
  • 4 cups leftover chili (your favorite recipe)
  • 1 cup shredded cheddar cheese


  1. Preheat oven to 350°.
  2. 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.
  3. To assemble bake: Spoon leftover chili in an 8x8 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.
Nutrition Information:
Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 519Total Fat: 38gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 103mgSodium: 1281mgCarbohydrates: 24gFiber: 12gSugar: 6gProtein: 24g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Are you a leftover fan or not? What’s your favorite way to remix leftovers?

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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18 Responses
  1. I made this last night and it was delicious! My crust was not as appealing looking since I used brown flaxseed meal instead of the golden, but it still tasted good! Thanks for the recipe!

  2. Heather

    Thank you for saying “eat on it”! My boyfriend makes fun of me for using that phrase.

    I have trouble with leftovers. Not entirely sure why.

  3. Hey there Cassie! I just discovered your blog through Lauren (Oatmeal After Spinning) and just HAD to comment on this since I JUST took out some ground beef from the freezer this afternoon so that I can whip up a batch of chili this weekend! And I’m not even WAITING for the leftovers to try this…you had me at warm cheesy bread! YUM!

    1. Cassie

      Oooh! Let me know when you do. I actually thought twice about adding the eggs to the bread (because flax works so well as an egg-substitute on its own) so it might work just fine sans eggs.

  4. I loooove leftovers! My favorite way to use them is dump whatever I find leftover in the fridge on top of lettuce. BAM, salad. Love this idea for jazzing up old chili, though!

  5. Hooray for leftovers! Especially things like soups, lasagna and casseroles that actually taste BETTER the second day. My husband and I were just talking about breaking out the crockpot soon, and chili is probably one of the first things we’ll make. I would have never, in a million years, thought of making a chili “bake,” but this looks SO hearty and filling and delicious. Perfect comfort food.
    I’m a big fan of using ground flaxseed too, but for some reason, I prefer to buy the seeds (in bulk) and grind them myself. It’s probably cheaper, too.

    1. Cassie

      YES! I love it when foods taste better the next day.

      I like to buy the seeds and grind them too (much fresher), but the GIANT bag of organic milled flaxseed at Costco for $9 was just too cheap to turn down!

  6. Athena R

    Totally love leftovers. I usually have them for lunch the next day. I had leftover chicken that I used to make chicken noodle soup the other night. I will be making your recipe on Saturday night since I’m going to make a pot of chili tomorrow. Perfect timing. Thanks so much!

  7. The timing for this post is incredible. I have half a batch of leftover chili sitting in my fridge right now — and a family that doesn’t want to have anything to do with it.
    I love the flaxseed bread crust. Re-inventing the chilli. I think this is brillant.

  8. I am a fan of leftovers but not all leftovers. There are definitely things I won’t eat as leftovers at all or I’ll only eat as ermixed leftovers.

    I actually similarly remixed some chili a while ago with cornbread mix on top. Unfortunately all the moisture from the chilli seemed to mean the cornbread STILL wasn’t cooked through after more than an hour or baking. Did you have any issues with that on this dish?

    1. Cassie

      I did! That’s why I had it in the oven for 45 minutes. 🙂 But the flaxbread is a bit drier than cornbread, so it eventually cooked up just fine.

Meet Cassie
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Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

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