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Chili-Filled Coffin

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.

6 ServingsPrep: 45 min. + cooling Cook: 10 min.

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

2 of 2

Chili-Filled Coffin (continued)

Directions (continued)

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.

Nutrition 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.