Two-Bean Chili in Cheesy Bread Bowls
5
Points®
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)
Self-rising flour
1½ cup(s)
Reduced fat cheddar cheese
¾ cup(s), shredded, sharp, shredded, divided
Cayenne pepper
¼ tsp
Plain fat free Greek yogurt
1¼ cup(s)
Uncooked onion
⅔ cup(s), chopped
Garlic
2 large clove(s), minced
Jalapeño pepper
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
Kosher salt
½ tsp
Ground cumin
½ tsp
Smoked paprika
½ tsp
Scallions
¼ cup(s), chopped or sliced, 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
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