With Sweet Potatoes, Cheddar, Zucchini, and Chickpeas
$9.95 per serving
Prep & Cook Time:40-50 min.
Cook Within:7 days
A note about serious food allergies
Everybody loves chili, but not the associated four days of leftovers. This meatless, chickpea-studded version of our favorite cozy winter chili is a standalone favorite. And when you pack it into a crustadelic bread bowl and smother it with melty, oozing Cheddar cheese... well, your Tupperware's going to resent you for eating all this delicious dinner.
Trim zucchini ends, halve lengthwise, and cut into ½" cubes. Peel and cut sweet potato into ½" cubes. Peel and mince red onion. Drain and rinse chickpeas.
Start the Chili
In a medium pot, heat 1 tsp. olive oil over medium-high heat. Add red onion (reserving a pinch for garnish) and sweet potato. Cook for 5 minutes, or until vegetables start to brown. Add chili seasoning and cook 1 minute until aromatic. "Blooming" or cooking spices in oil brings out their flavor and aroma.
Finish the Chili
Add canned diced tomatoes, chickpeas, 1½ cups water, tomato paste, and vegetable base packets to pot. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Add zucchini and cook an additional 2 minutes. Season to taste with a pinch of salt and pepper.
Prepare the Bread Bowls
Carefully cut openings into tops of bread bowls and use your fingers to pull insides of the round loaf out. Leave enough inside so the walls are still thick enough to prevent leakage.
Bake the Bread Bowls
Place bread bowls on prepared baking sheet and bake for 5 minutes, or until lightly toasted.
Plate the Dish
Divide chili between bread bowls and garnish with remaining red onion, sour cream, and shredded Cheddar cheese.