Chili-Filled Coffin Recipe |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 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 from Agnes Ward of Stratford, Ontario, is spiced up with colorful Serrano and red peppers and onions. Ingredients:
2 (8 1/2 ounce) packages corn 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 (15 ounce) cans 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 9x5-inch loaf pan. Bake at 400°F (200°C) for 30-35 minute 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 to fourth of loaf of bread; carefully hollow out bottom, leaving a 1-inch shell (discard 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 serving bowl.
4. Place cheese sauce in a heavy-duty resealable plastic bag; cut a small whole in a corner of bag. Write RIP with cheese sauce, then repeat with ketchup. Serve immediately. Yield: 6 servings.
5. NOTE: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid toucing your face.
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