Black Bean & Sweet Potato Chili in a Bread Bowl
Easy, cheesy goodness | 2 Servings
When the temperature starts to drop, we just love a bowl of hearty, warming chili! This vegetarian spin is just as delicious as its meaty cousins. Here, we combine tender sweet potatoes with spiced black beans and top it all with melty cheese—the perfect combo for any season. Did we mention we’re serving it up in a warm, crusty sourdough bread bowl? Get ready to warm your heart and your belly.
Nutrition values are representative of a 1/2 bundle serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
30 ounce
Black Bean and Sweet Potato Chili
2 unit
Sourdough Bread Bowl
(Contains Wheat)
4 ounce
Mexican Cheese Blend
(Contains Milk)
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Instructions
Keep frozen or refrigerated until ready to eat.
RECOMMENDED: Bring a pot of water to a boil. Place sealed bag of chili in pot; cook for 10 minutes, then carefully remove. (Caution: Bag will be very hot.) Cut one corner of the bag with scissors before serving.
MICROWAVE ALTERNATIVE: Cut one corner of bag; pour chili into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave, stirring halfway through, 5-6 minutes. (Caution: Container and soup will be very hot.)
BREAD BOWL: Adjust rack to middle position and preheat oven to 350 degrees. Cut a 2- to 4-inch circle into top of bread and remove. Scoop out inside of bread to create a bowl. Brush inside of bread bowl with 1 TBSP olive oil or melted butter; bake on middle rack until lightly toasted and warmed through, 7-8 minutes.
Divide chili between bread bowls and top with Mexican cheese blend.