Photo of Two-Bean Chili in Cheesy Bread Bowls by WW

Two-Bean Chili in Cheesy Bread Bowls

5 - 7
PersonalPoints™ per serving
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
6
Difficulty
Easy
What could be more comforting than a bowl of chili on a cold night? How about a hearty two-bean chili inside an edible cheesy-biscuity bread bowl? We gussy up our classic two-ingredient dough with some sharp cheddar cheese and a little cayenne pepper for kick, then roll out the dough and mold it over the back of a muffin tin to bake into sturdy “bowls” that hold the chili. Make sure to fill the bowls shortly before serving so the bread doesn’t get too soggy; if making this ahead, just store the elements separately until you’re ready to serve.

Ingredients

Cooking spray

5 spray(s)

White self-rising flour

1½ cup(s)

Reduced-fat cheddar cheese

¾ cup(s), shredded, sharp, shredded, divided

Cayenne pepper

¼ tsp(s)

Plain fat free Greek yogurt

1¼ cup(s)

Uncooked onion(s)

cup(s), chopped

Garlic clove(s)

2 clove(s), large, minced

Jalapeño pepper(s)

2 medium, seeded if desired and minced

No-salt-added canned drained pinto beans

1½ cup(s), rinsed and drained, divided

Canned low sodium red kidney beans

1 cup(s), rinsed and drained

Canned crushed tomatoes

1½ cup(s), fire-roasted

Chili powder

2 tsp(s)

Kosher salt

½ tsp(s)

Ground cumin

½ tsp(s)

Smoked paprika

½ tsp(s)

Uncooked scallion(s)

¼ cup(s), thinly sliced

Instructions

  1. Preheat the oven to 450°F. Flip a 12-cup muffin pan or 2 (6-cup) muffin pans upside down and lightly coat with cooking spray.
  2. In a medium bowl, stir together the flour, ½ cup cheese, and cayenne pepper. Add the yogurt; stir with a wooden spoon until just combined and then keep mixing the dough with your hands until smooth (about 1 minute of kneading). Divide the dough into 6 equal pieces. On a lightly floured work surface, roll each dough piece into a 5-inch circle. Arrange the dough over the inverted pan, spacing the pieces apart so the dough has room to rise. Press the dough down around each muffin cup to form a bowl; if the dough tears, pinch it back together. Bake at 450°F until golden brown, 13 to 15 minutes. Carefully lift the bread bowls off the pan and cool slightly on a wire rack.
  3. Meanwhile, coat a medium saucepan with cooking spray and heat the pan over medium heat. Add the onion, garlic, and jalapeños; cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Place ½ cup pinto beans in a bowl and mash with a fork until mostly smooth. Add the whole pinto beans, kidney beans, tomatoes, chili powder, salt, cumin, smoked paprika, and ¼ cup water to the pan; bring to a boil. Stir in the mashed pinto beans; reduce the heat to low and simmer for 5 minutes. Ladle about ½ cup chili into each bread bowl; top each with 2 tsp cheese and 2 tsp scallions.
  4. Serving size: 1 filled bread bowl