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Mini Chili Football Bread Bowls

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Ingredients

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For the Chili:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 1 ½ cups corn kernels (fresh or frozen)
  • 1 cup shredded cheese (optional, for topping)
  • Sour cream (optional, for topping)
  • Fresh cilantro (optional, for topping)

For the Mini Football Bread Bowls:

  • 6 small round bread rolls (like dinner rolls or mini boules)
  • 1 egg (for egg wash, optional)
  • 1 tablespoon sesame seeds (optional, for texture)

Instructions

Prepare the Chili:

  1. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for 5-7 minutes until softened and fragrant.
  2. Add the Beans and Tomatoes: Stir in the kidney beans, black beans, diced tomatoes, and tomato paste. Mix well.
  3. Add the Broth and Spices: Pour in the vegetable broth and add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir everything together and bring to a simmer.
  4. Simmer the Chili: Reduce the heat to low and simmer for 40-50 minutes, stirring occasionally. The chili should thicken and the flavors will meld together. Add corn in the last 10 minutes of cooking.
  5. Adjust Seasonings: Taste and adjust the seasoning with more salt, pepper, or chili powder if desired. Set the chili aside and keep warm.

Prepare the Mini Bread Bowls:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Cut the Tops Off the Rolls: Slice the tops off each bread roll, creating a “lid.” Carefully hollow out the center of each roll, scooping out the soft bread, leaving a sturdy shell.
  3. Optional Egg Wash: If you’d like a shiny, golden finish, brush the inside and outside of the bread bowls with a beaten egg. You can also sprinkle sesame seeds on top for a bit of texture.
  4. Bake the Bread Bowls: Place the bread bowls on a baking sheet and bake for 8-10 minutes, or until they are lightly golden and crispy on the outside. Remove them from the oven and let them cool slightly.

Assemble the Mini Chili Football Bread Bowls:

  1. Fill the Bread Bowls: Spoon the hot chili into each mini bread bowl, filling them generously.
  2. Top with Cheese and Garnishes: Optionally, top the chili with shredded cheese, a dollop of sour cream, and fresh cilantro for extra flavor and color.
  3. Serve and Enjoy: Serve the chili-filled bread bowls immediately. Enjoy each bite as you scoop up the chili with the bread!

Nutrition

Find it online: https://goodeatshome.com/mini-chili-football-bread-bowls/