Two-Bean Chili in Cheesy Bread Bowls
These easy chili bread bowls combine a flavorful chili and two ingredient dough cheesy bread bowls for the perfect warm comfort food on a cold Fall/Winter day!
How to Make This:
Ingredients:
1 1⁄2 cups Self-rising flour
1 1⁄4 cups Plain fat free Greek yogurt
3⁄4 cups Kroger Reduced fat 4 cheese Mexican blend finely shredded cheese
1 medium Uncooked onion
2 tsp minced Garlic
2 tbsp Mt Olive Jalapeno Peppers, Diced
1 can No-salt-added, drained pinto beans (rinsed and drained, divided)
1 can low sodium red kidney beans
14 1⁄2 oz Hunts Organic Fire Roasted Diced Tomatoes
2 1⁄4 tsp Chili powder, divided
1⁄2 tsp Kosher salt
1⁄2 tsp Ground cumin
1⁄2 tsp Smoked paprika
¼ cup water
1⁄4 cup Uncooked scallion
Instructions:
Preheat the oven to 450°F.
In a medium bowl, stir together the flour, ½ cup cheese, and 1/4 tsp chili powder.
Add the yogurt, stir until just combined and then keep mixing the dough with your hands until dough starts to form.
On a lightly floured surface, knead for about 2 minutes.
Divide the dough into 6 equal pieces.
On a lightly floured work surface, roll each dough piece into a 5-inch circle.
Flip a 12-cup muffin pan upside down and lightly coat with cooking spray.
Arrange the dough over the inverted pan, spacing the pieces apart so the dough has room to rise.
Press the dough down around each muffin cup to form a bowl.
Bake at 450°F until golden brown, 13 to 15 minutes.
Carefully lift the bread bowls off the pan and cool on a wire rack.
In a large pan on medium heat, add the onion, garlic, and jalapeños; cook, stirring occasionally, until lightly browned, 4 to 5 minutes.
Place ½ cup pinto beans in a bowl and mash with a fork until mostly smooth.
Add the whole pinto beans, kidney beans, tomatoes, chili powder, salt, cumin, smoked paprika, and ¼ cup water to the pan; bring to a boil.
Stir in the mashed pinto beans; reduce the heat to low and simmer for 5 minutes.
Fill bread bowls with ½ cup chili each, top each with 2 tsp cheese and scallions.
Enjoy!
WW Points (Per Serving):
Makes 6 servings. WW Points per serving - 5 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder, current plan points, and to track it in the WW app.➡ WW Recipe (Must be logged into WW on a device with the app.)
Nutrition Facts:
Yield: 6 servings
CALORIES: 302 TOTAL FAT: 3 g SATURATED FAT: 2 g CHOLESTEROL: 10 mg SODIUM: 987 mg CARBOHYDRATES: 48 g FIBER: 10 g SUGAR: 6 g PROTEIN: 18 g
*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.
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