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Chili-Filled Coffin Recipe

Chili-Filled Coffin Recipe

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
TOTAL TIME: Prep: 45 min. + cooling Cook: 10 min. YIELD:6 servings

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

  • 1. 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.
  • 2. Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1-in. shell (discard removed bread or save for another use).
  • 3. 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.
  • 4. 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.