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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Here's an easy main dish that's cute enough to double as a Halloween table centerpiece! The hearty meatless chili is spiced up with onion and colorful Serrano and red peppers. Ingredients:
2 packages (8-1/2 ounces each) corn bread/muffin mix |
2/3 cup milk |
2 eggs |
1/4 teaspoon black paste food coloring |
1 medium sweet red pepper, sliced |
1 serrano pepper, seeded and finely chopped |
1/3 cup chopped onion |
1 tablespoon canola oil |
2 cans (15 ounces each) fat-free vegetarian chili |
1 tablespoon process cheese sauce |
1 tablespoon ketchup |
Directions:
1. In a large bowl, combine the corn bread mix, milk, eggs and food coloring just until moistened. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 400° for 30-35 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
2. Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1-in. shell (discard removed bread or save for another use).
3. In a large skillet, saute peppers and onion in oil until tender. Set aside 1/4 cup pepper mixture. Stir chili into remaining pepper mixture; heat through. Spoon 2-1/2 to 3 cups chili mixture into bread coffin; arrange reserved pepper mixture over chili. Replace bread top. Transfer remaining chili to a serving bowl.
4. Place cheese sauce in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Write RIP with cheese sauce, then repeat with ketchup. Serve immediately. Yield: 6 servings.
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