Bread Bowl Veggie Chili

With Sweet Potatoes, Cheddar, Zucchini, and Chickpeas

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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.

In Your Box (serves 2)

  • 1 Zucchini
  • 15 oz. Sweet Potato
  • 1 Red Onion
  • 15½ oz. Canned Chickpeas
  • 2 Tbsp. Home Chef Chili Spice Mix
  • 14 oz. Diced Tomatoes, Canned
  • 2 Tbsp. Tomato Paste
  • 4 tsp. 1 tsp. Vegetable Base Packets
  • Info
    2 Bread Bowls
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Cheddar Cheese, Shredded

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    1089
  • Carbohydrates
    94g
  • Fat
    23g
  • Protein
    29g
  • Sodium
    1363mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot

Before You Cook

  • 1

    Prepare the Ingredients

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    Bake the Bread Bowls

    Place bread bowls on prepared baking sheet and bake for 5 minutes, or until lightly toasted.

  • 6

    Plate the Dish

    Divide chili between bread bowls and garnish with remaining red onion, sour cream, and shredded Cheddar cheese.

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