Ingredients
Units
Scale
- 12 (2 1/2- to 3-ounce) sourdough rolls, preferably whole grain
- 1 tablespoon unrefined peanut or grapeseed oil
- 1 large red onion, finely diced
- 1 small jalapeño, with some seeds, minced
- 2 large cloves garlic, minced
- 1 cup canned crushed tomatoes
- 1 cup low-sodium vegetable broth
- 2 teaspoons apple cider vinegar
- 1 1/2 tablespoons chili powder, or to taste
- 1/2 teaspoon ground cinnamon
- 2 (15-ounce) cans kidney beans, drained
- 1/2 teaspoon sea salt, or to taste
- 3 tablespoons finely chopped fresh cilantro or flat-leaf parsley
- 12 slices Sargento® Deli Style Sliced Natural Sharp Cheddar Cheese, quartered diagonally to make 48 pieces (divided use)
Instructions
- Cut 1/2-inch portion off the top of each roll; set tops aside. Pinch out doughy portion of the rolls; set “bowls” aside. Reserve doughy portion for other use, such as making breadcrumbs.
- Heat the oil in a Dutch oven or large saucepan over medium-high heat. Add the onion and jalapeño and sauté until the onion is softened, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the tomatoes, broth, vinegar, chili powder, and cinnamon, increase heat to high, and bring to a boil for 1 minute. Stir in the beans and salt and return to a boil. Reduce heat to low and simmer, uncovered, until thickened, about 5 minutes. Stir in the cilantro. (Makes 4 cups chili.)
- Preheat the broiler. Place one piece of cheese into each bread “bowl”; ladle in the chili (about 1/3 cup each); top with the remaining cheese (3 pieces each); place “bowls” on a baking sheet. Broil (without bread roll tops) until the cheese is bubbly, about 1 1/2 minutes.
- Add toppings of choice, if desired, and serve with bread roll tops on the side.
Notes
Per serving: 275 calories, 10g total fat, 5g saturated fat, 0g trans fat, 25mg cholesterol, 530mg sodium, 32g total carbohydrate, 7g dietary fiber, 6g sugars, 15g protein
Nutrition
- Serving Size: 1 bowl