Chili-Filled Coffin Recipe

Chili-Filled Coffin Recipe photo by Taste of Home

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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 onion.

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Chili-Filled Coffin Recipe

Prep: 45 min. + cooling Cook: 10 min.

Yield: 6 Servings

45 10 55

Ingredients

2 packages (8-1/2 ounces each) corn bread/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 cans (15 ounces each) fat-free vegetarian chili
1 tablespoon process cheese sauce
1 tablespoon ketchup

Directions

In a large bowl, combine the corn bread mix, milk, eggs and food coloring just until moistened. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 400° for 30-35 minutes 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.
Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1-in. shell (discard removed bread or save for another use).
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 a serving bowl.
Place 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. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving equals 314 calories, 9 g fat (2 g saturated fat), 47 mg cholesterol, 613 mg sodium, 49 g carbohydrate, 8 g fiber, 12 g protein.

Originally published as Chili-Filled Coffin in Simple & Delicious September/October 2008, p35

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Reviewed on Oct. 07, 2010 by deedeeneric

Very cool presentation! My husband was iffy about it but ended up loving it! i added a jar of cheese dip to the table and it was a hit! would never make it without having some cheese sauce to drizzle over my servings!

Reviewed on Nov. 03, 2009 by Thunder Woman

I would use dark rye loaf bread...cut the same way as the recipe decorated the same....this is a very good idea, and I will use it for other dishes besides the chilli...thank you for sharing...Thunder