Veggie Chili Super Bowls

Prep Time | 10 Min Cook Time | 40 Min Serves | 4
Blogger Haley of Hungry Haley put together the perfect game day chili recipe and topped it all off with freshly baked Cheese Bread. You could say that we’re a fan!
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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)
  1. 1

    Preheat oven to 400F.

  2. 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.

  3. 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.

  4. 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.

  5. 5

    Bake Cheese Bread according to package instructions.

  6. 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.

  7. 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.

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