Every year I create a new chili recipe. This year I decided to have extra fun with it and make a party-friendly chili. This mini vegan chili and cheese bowlsrecipe is served up in personal-sized sourdough bread bowls. And yes, you can and should eat the bowl!

The chili is a good-for-you bean lovers’ version along with my signature additions of cinnamon and fresh herbs. The bowls are topped with plant-based cheese–pick your favorite. To entertain in style, serve each of these awesome chili bowls topped with plant-based sour cream. Don’t forget some fresh or pickled jalapeño slices for a kick in the palate, too.

mini vegan chili and cheese bowls

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• Author: Jackie Newgent
• Yield: 12 servings 1x

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Description

Every year I create a new chili recipe. This year I decided to have extra fun with it and make a party-friendly chili. This mini vegan chili and cheese bowls recipe is served up in personal-sized sourdough bread bowls. And yes, you can and should eat the bowl!

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Ingredients

Units USM Scale 1x2x3x

• 12 (2 1/2- to 3-ounce) sourdough rolls, preferably whole grain
• 1 tablespoon unrefined peanut or avocado 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 plant-based Cheddar-style cheese, quartered diagonally to make 48 pieces (divided use)

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Instructions

1. 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.
2. 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.)
3. Preheat the broiler. Place one piece of plant-based 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.
4. 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, 0mg cholesterol, 530mg sodium, 32g total carbohydrate, 7g dietary fiber, 6g sugars, 15g protein

Nutrition

• Serving Size: 1 bowl

Chef Jackie Tips!

• For flavor intrigue, add a sweet spice, such as cinnamon, to chili
• For a pop of freshness, stir fresh herbs into chili at the end of the cooking process
• For extra fun, serve chili in personal-sized bread bowls – we do eat with our eyes!