Chili-Filled Coffin
Here's an easy main dish that's cute enough to double as a Halloween table centerpiece! The hearty meatless chili is spiced up with onion and colorful Serrano and red peppers. —Agnes Ward, Stratford, Ontario
Peppers (Hot)
Ingredients
- 2 packages (8-1/2 ounces each) cornbread/muffin mix
- 2/3 cup milk
- 2 large 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 cans (15 ounces each) fat-free vegetarian chili
- 1 tablespoon process cheese sauce
- 1 tablespoon ketchup
Directions
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1In a large bowl, combine the cornbread mix, milk, eggs and food coloring just until moistened. Pour into a greased 9x5-in. loaf pan. Bake at 400° for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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2Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1-in. shell (discard removed bread or save for another use).
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3In 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 a serving bowl.
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4Place cheese sauce in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Write "RIP" with cheese sauce, then repeat with ketchup. Serve immediately.
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