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Vegetarian Chili in Bread Bowls
Recipes
Vegetarian Chili in Bread Bowls
8 servings
30 minutes total

Ingredients

  • 2 tablespoons olive oil
  • 1 (10-oz) bag frozen seasoning blend (diced onions, celery, bell peppers)
  • 1 (15-oz) bag frozen prediced butternut squash
  • 1 (1.25-oz) packet mild chili seasoning
  • 1 (16-oz) can kidney beans, drained
  • 2 (14.5-oz) cans zucchini with Italian tomato sauce
  • 8 Publix Bakery Chicago Hard Rolls
  • 1 cup fresh cilantro leaves
  • 1 medium jalapeño pepper, seeded and finely diced

Steps

    1. Preheat oven to 400°F. Preheat oil in 6-quart Dutch oven on medium-low. Add seasoning blend, squash, seasoning, beans, and zucchini; simmer 15–20 minutes, stirring occasionally, or until hot.
    2. Cut tops off rolls and set aside. Remove bread from inside rolls and discard. Place rolls and tops on baking sheet; bake 5 minutes or until toasted. Fill bread bowls with chili; serve with cilantro, jalapeño, and bread tops.
Other Preparation Methods
    • Breakfast: Remove ¼ inch off top of roll; remove most of the bread inside. Place ½ slice Deli tavern ham inside, then crack one egg over ham. Microwave 1 ½–2 minutes or until set.
    • Slider: Heat shredded mojo pork with sliced banana peppers and pork gravy. Slice roll open; top with pork mixture and provolone cheese.

Amount per ⅛ recipe serving: Calories 280, Total Fat 5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 940mg, Total Carb 48g, Fiber 5g, Sugars 9g, Protein 9g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 15%