Bread Bowl Chili

Serving the bread after the chili is served is a great way to add a delicious side dish.

• Ready In: 50 mins
• Serves: 4

Ingredients

• For the Bread Bowl

• 1  loaf  round  bread (large)

• For the Chili

• 1  medium  jalapeno pepper, diced
• 12  ounces lean ground beef
• 2  teaspoons olive oil
• 2  medium yellow onions, chipped (about 2 cups)
• 1  medium green bell pepper, chopped (about 1 cup)
• 1  tablespoon chili powder
• 1 (14 1/2ounce) can whole tomatoes
• 1⁄4 cup no-added-salt tomato paste
• 1 (8 1/2ounce) can red kidney beans, drained and rinsed
• 1 (7 ounce) can whole kernel corn, drained

Directions

1. Using a serrated knife, slice off about an inch from the top of the bread.
2. Carve out a bowl from within the bread, leaving about 1 inch inside.
3. In a large nonstick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes.
4. Drain beef.
5. In the same skillet, heat oil over medium heat.
6. Add onions;cook, stirring, for 5 minutes.
7. Add bell pepper, jalapeno pepper and chili powder; cook, stirring for 5 minutes.
8. Add beef, tomatoes with liquid and tomato paste; bring to a boil.
9. Reduce heat to low; simmer for 25 minutes, Add beans and corn; cook 5 minutes longer.
10. Ladle chili into bread bowl and serve immediately.