Veggie Chili Super Bowls


Ingredients
- 1 bag Cheddar & Parmesan Cheese Bread
- 1 medium white onion, diced into 1/2” pieces
- 1 small zucchini, diced
- 3 garlic cloves, minced
- 1 C chopped curly kale
- 2 t avocado oil (or grapeseed oil)
- 1 15-oz can fire-roasted crushed tomatoes
- 2 15-oz cans beans, drained & rinsed
- 1 1/2 t chili powder
- 1/2 t ground cumin
- Sea salt and pepper, to taste
- 1/2 C shredded white cheddar cheese
- 1 ripe avocado
- Fresh cilantro, for garnish
- Thinly sliced radish, for garnish (optional)
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1
Preheat oven to 400F.
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2
Heat a large (10-12”) cast-iron skillet over medium heat, add the 2 t. oil, swirl, and let this heat up for about a minute. Sprinkle in the chili powder and spices to the oil. Toss in the chopped onion, cover, and cook until translucent and lightly charred, about 8 minutes.
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3
Add the minced garlic and chopped zucchini. Cover and cook for another 5 minutes, or until the zucchini has softened and lightly charred. Add the kale, cover and turn the heat to low, and cook until it turns a vibrant green color. Season with sea salt and pepper.
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4
Now, pour in the crushed tomatoes and beans and stir to combine. Reduce the heat to the lowest setting and let the chili cook for about 8-10 more minutes, stirring every 2 minutes or so.
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5
Bake Cheese Bread according to package instructions.
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6
Assemble the chili bowls when the Cheese Bread has about 5 minutes left. Scoop the chili into bowls and top with shredded cheddar, avocado, fresh cilantro, and sliced radish.
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7
Remove the Cheese Bread from the oven and serve alongside the warm chili. They’re perfect for dipping or just enjoying as a complement.
Consider Using
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Cheddar & Parmesan
Cheddar & Parmesan
Brazilian Cheese BreadView Product -
Garlic Asiago
Garlic Asiago
Brazilian Cheese BreadView Product -
3 Cheese Pizza
3 Cheese Pizza
Brazilian Cheese BreadView Product
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Prep Time | 30 Minutes
Cook Time | 10 Minutes
Servings | 4-6