Two-Bean Chili in Cheesy Bread Bowls

PersonalPoints™ per serving

Total Time: 40 min

Prep: 25 min

Cook: 15 min

Serves: 6

Easy

What could be more comforting than a bowl of chili on a cold night? How about a hearty two-bean chili inside an edible cheesy-biscuity bread bowl? We gussy up our classic two-ingredient dough with some sharp cheddar cheese and a little cayenne pepper for kick, then roll out the dough and mold it over the back of a muffin tin to bake into sturdy “bowls” that hold the chili. Make sure to fill the bowls shortly before serving so the bread doesn’t get too soggy; if making this ahead, just store the elements separately until you’re ready to serve.

Ingredients:

5 sprays cooking spray
1½ cups self-rising flour
¾ cup reduced-fat cheddar cheese, shredded, sharp, shredded, divided
¼ tsp cayenne pepper
1¼ cups plain fat-free Greek yogurt
⅔ cup uncooked onions, chopped
2 large garlic cloves, minced
2 medium Jalapeño peppers, seeded if desired and minced
1½ cups no-salt-added canned drained pinto beans, rinsed and drained, divided
1 cup canned low-sodium red kidney beans, rinsed and drained
1½ cups canned crushed tomatoes, fire-roasted
2 tsp chili powder
½ tsp kosher salt
½ tsp ground cumin
½ tsp smoked paprika
¼ cup uncooked scallion, thinly sliced

Instructions

Preheat the oven to 450°F. Flip a 12-cup muffin pan or 2 (6-cup) muffin pans upside down and lightly coat with cooking spray.
In a medium bowl, stir together the flour, ½ cup cheese, and cayenne pepper. Add the yogurt; stir with a wooden spoon until just combined and then keep mixing the dough with your hands until smooth (about 1 minute of kneading). Divide the dough into 6 equal pieces. On a lightly floured work surface, roll each dough piece into a 5-inch circle. 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; if the dough tears, pinch it back together. Bake at 450°F until golden brown, 13 to 15 minutes. Carefully lift the bread bowls off the pan and cool them slightly on a wire rack.
Meanwhile, coat a medium saucepan with cooking spray and heat the pan over 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. Ladle about ½ cup chili into each bread bowl; top each with 2 tsp cheese and 2 tsp scallions.
Serving Size: 1 filled bread bowl! Enjoy!