Recipes
Spicy Vegetarian Chili Bowls
8 servings
about 1 hour total
Shopping list
Ingredients
- Aluminum foil
- 1 lb butternut squash
- 1 lb eggplant
- 6 tablespoons olive oil, divided
- 1 yellow onion
- 1 medium zucchini squash
- 1 red bell pepper
- 3 cloves garlic
- 1 fresh jalapeño pepper
- 1 tablespoon fresh oregano
- 1 (28 oz) can whole plum tomatoes
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon fennel seeds
- 1 lemon, for zest/juice
- 1 (16 oz) can dark red kidney beans
- ¼ bunch fresh cilantro
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 8 Bakery Chicago hard rolls
Steps
- Preheat oven to 350°F; line baking sheet with foil. Peel butternut squash, then chop squash and eggplant; toss with 2 tablespoons oil and arrange on baking sheet. Bake 30 minutes or until slightly tender.
- Heat 3 tablespoons oil in 6-quart Dutch oven on medium. Chop onion finely, then add to Dutch oven; cook and stir 5–7 minutes until translucent. Chop zucchini, bell pepper, garlic, and jalapeño finely, removing seeds and membrane if desired. Stir garlic, zucchini, bell peppers, and jalapeños into Dutch oven; cook 5 minutes, stirring occasionally.
- Chop oregano and tomatoes. Stir chili powder, cumin, oregano, fennel seeds, and tomatoes into Dutch oven. Reduce heat and simmer 15 minutes, stirring occasionally.
- Add eggplant and squash; simmer 15 more minutes, stirring occasionally. Zest lemon (1 teaspoon), then juice (2 tablespoons). Drain and rinse beans. Chop cilantro (¼ cup). Add beans, zest, juice, salt, and pepper to Dutch oven.
- Cut off tops of rolls and reserve. Remove bread from inside rolls and discard. Coat top edges of each roll with ⅛ tablespoon oil. Place rolls and tops on baking sheet; bake 5 minutes or until toasted. Fill each roll evenly with chili and top with cilantro; Serve with bread tops on side.
Amount per ⅛ recipe serving: Calories 290, Total Fat 12g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 620mg, Total Carb 41g, Fiber 8g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 8g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 15%