Chili-Filled Coffin Recipe

Here's an easy main dish that's cute enough to double as a Halloween table centerpiece! The hearty meatless chili from Agnes Ward of Stratford, Ontario, is spiced up with colorful Serrano and red peppers and onions.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2 (8 1/2ounce) packages  corn muffin mix
• 2⁄3 cup milk
• 2  eggs
• 1⁄4 teaspoon  black paste  food coloring
• 1  medium  sweet red pepper, sliced
• 1  serrano pepper, seeded and finely chopped
• 1⁄3 cup  chopped onion
• 1  tablespoon canola oil
• 2 (15 ounce) cans fat-free vegetarian chili
• 1  tablespoon  process  cheese sauce
• 1  tablespoon ketchup

Directions

1. In a large bowl, combine the corn bread mix, milk, eggs and food coloring just until moistened. Pour into a greased 9x5-inch loaf pan. Bake at 400°F (200°C) for 30-35 minute until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
2. Cut to fourth of loaf of bread; carefully hollow out bottom, leaving a 1-inch shell (discard bread, or save for another use).
3. In a large skillet, saute peppers and onion in oil until tender. Set aside 1/4 cup pepper mixture. Stir chili into remaining pepper mixture; heat through. Spoon 2 1/2 to 3 cups chili mixture into bread coffin; arrange reserved pepper mixture over chili. Replace bread top. Transfer remaining chili to serving bowl.
4. Place cheese sauce in a heavy-duty resealable plastic bag; cut a small whole in a corner of bag. Write "RIP" with cheese sauce, then repeat with ketchup. Serve immediately. Yield: 6 servings.
5. NOTE: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid toucing your face.