Bread Bowl Chili

Contributed By: DCC
Dairy Council of California

Total Preparation Time: 15 to 30 minutes
Ingredients: Beef
Bean & Legume
Actual Cooking Time: 45 minutes
Number of Servings: 4
Special Features: Kids can help make it
Nutrition Content: High Fiber
Meal Type: Snack
Soups & Stews

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Ingredients

1 Large round bread loaf
CHILI:
1 Medium jalapeno pepper, diced
12 ounces Lean ground beef
2 teaspoons Olive oil
2 Medium yellow onions, chopped (about 2 cups)
1 Medium green bell pepper, chopped (about 1 cup)
1 tablespoon Chili powder
1 can (14 1/2 ounces) whole tomatoes
1/4 cup No-salt-added tomato paste
1 can (8 1/2 ounces) red kidney beans, drained and rinsed
1 can (7 ounces) whole kernel corn, drained

Preparation

MAKING THE BREAD BOWL:

1. Using a serrated knife, slice off about an inch from the top of the bread.

2. Carve out a "bowl" from within the bread, leaving about 1 inch inside.

MAKING THE CHILI:

1. To chop jalapeno pepper, use a knife and fork to hold in place. Chop pepper into fine pices. Avoid touching seeds with your hands.

2. In a large nonstick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes. Drain beef.

3. In same skillet, heat oil over medium heat. Add onions; cook, stirring, for 5 minutes. Add bell pepper, jalapeno pepper and chili powder; cook, stirring for 5 minutes.

4. Add beef, tomatoes with liquid and tomato paste; bring to a boil. Reduce heat to low; simmer for 25 minutes. Add beans and corn; cook 5 minutes longer.

5. Ladle chili into bread bowl and serve immediately.

Cook's Notes

Nutrition Information

Calories: 491 ; Total Fat: 9.6g ; Saturated Fat: 2.9g ; Polyunsaturated Fat: 0.9g ; Carbohydrates: 70g ; Protein: 31g ; Vitamin A: 1131 IU ; Vitamin C: 56mg ; Calcium: 66mg ; Sodium: 858mg ; Iron: 5.4mg ; Fiber: 11.9g

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