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Chili Bread

 Chili Bread
Dressed-up chili, sprinkled with colorful red tomatoes, green onions and mozzarella cheese, make a tasty topping for a loaf of crusty French bread. "This filling open-face sandwich tastes terrific and can be made in minutes," comments Marian Dinwiddie of Roy, Washington.
8 ServingsPrep/Total Time: 20 min.


  • 1 loaf (1 pound) French bread
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) chili without beans
  • 3/4 to 1 cup spaghetti sauce
  • 1 garlic clove, minced
  • 1 medium tomato, chopped
  • 2 green onions, thinly sliced
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese


  • Cut bread in half lengthwise; place with cut side up on a foil-lined
  • baking sheet. In a large bowl, combine the beans, chili, spaghetti
  • sauce and garlic; spread over cut sides of bread.
  • Top with tomato and onions. Sprinkle with cheeses. Bake at 350°
  • for 10-12 minutes or until the cheese is melted. Yield: 8 servings.