Vegan Chili Bowl

On 12 June, 2012 by Jackie

I’ve never been a big fan of chili, but a little after becoming vegan I had to broaden my eating horizons to not get bored with the same food all the time.  I eventually started eating chili with fries on occasion.  One day I was trying to figure out what meals I could eat at Disneyland when I discovered they have a vegetarian chili in a bread bowl in California Adventure.  (Easily made vegan without cheese)  I LOVE bread…so I tried it and loved it mainly because of the bread bowl.

A new bakery opened in town a while ago and I went in one day to check it out.  They sell soup in bread bowls as well as bread bowls plain to take home.  I bought 2 and decided to surprise my boyfriend with dinner that night.  Once he saw the bread bowls he figured out what I was making and loved it, so now we make them once every few months for dinner and it is always delicious.

I made one for Linner (Lunch and dinner combined!) yesterday after getting off work.  It doesn’t take very long but is delicious and perfect for anyone who is a bread lover like me.

What you will need:

  • 1 bread bowl for every person serving
  • Vegan chili (I buy mine in a can and microwave or cook it on a stove top)
  • Sharp knife
  • Optional: Cheese (vegan of course), hot sauce, onions, etc

Bread bowls can be bought at a bakery or small local store like Sprouts for usually a few dollars. 1 can of chili will usually feed 1-2 people depending on size and how much is put into each bowl.  We usually use 2 cans of chili; a vegan one for me and a non vegan one for my boyfriend.

Cook chili according to directions.  I cook mine in a covered microwave safe bowl for 2 ½ minutes and stir.

Meanwhile, cut top off of bread bowl with a sharp knife.  Cut at a slight downward angle to create a bigger opening in bowl for chili, cut in the same fashion as a lid to a pumpkin when making a jack-o-lantern.

 

 

Toast bread bowl and top in toaster oven or regular oven until crispy.

 

 

 

Push inside of bread bowl down to create a bigger bowl pocket with back of spoon or fingers. Pour chili in middle of toasted bowl and add any additional desired toppings.  Serve with toasted top for dipping.  Enjoy!

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