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Bread Bowl Veggie Chili with Sweet Potatoes, Cheddar, Zucchini and Chickpeas

Bread Bowl Veggie Chili with Sweet Potatoes, Cheddar, Zucchini and Chickpeas

Ingredients

  • 1 zucchini
  • 1 sweet potato
  • 1 red onion
  • 1 can chickpeas
  • 1 teaspoon olive oil
  • 1 can diced tomatoes
  • 2 tablespoons chili spice mix
  • 2 tablespoons tomato paste
  • 2 tablespoons vegetable stock concentrate
  • Salt
  • Pepper
  • 2 bowl-sized breads
  • 2 ounces shredded cheddar cheese
  • 2 ounces sour cream

Directions

  1. Preheat oven to 400 degrees and line a baking sheet with foil. Thoroughly rinse produce and pat dry. Cut zucchini into a medium dice. Peel and cut sweet potato into a medium dice. Peel and cut red onion into a small dice. Drain and rinse chickpeas.
  2. In a medium pot, heat olive oil over medium high heat. Add red onion (reserving some for garnish) and sweet potato. Cook for about 5 minutes. Add diced tomato, garbanzo beans, chili seasoning, 1 1/2 cups of water, tomato paste, and vegetable base to the pot. Bring to a boil. Once boiling reduce to a simmer and cook for about 10 minutes. Add zucchini and cook for an additional 2 minutes then season with a pinch of salt and pepper.
  3. Prepare the bread bowls. Carefully cut openings into the tops of the round bread loaves and use your fingers to pull the insides of the round loaf out to create a bowl (make sure the walls are still thick enough to prevent leakage!) Place bread bowls onto prepared baking sheet, then place in oven and bake for about 5 minutes.
  4. Divide chili between bread bowls, then garnish each with remaining red onion, shredded cheddar cheese, and sour cream.

Note

  • Recipe provided by Home Chef.
  • Photo credit: Home Chef

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