Serves 2
Don’t let the name fool you—chili isn’t just for cold weather! This classic version has chunks of beef, black beans, and colorful bell peppers, aka the perfect combo for any season. Oh, and did we mention that we’re serving it up in a warm, crusty sourdough bread bowl? Get ready to warm your heart and your belly. *Nutrition values are representative of a 1/2 bundle serving*
Keep frozen or refrigerated until ready to eat.
RECOMMENDED: Bring a pot of water to a boil. Place bag in pot; cook for 20 minutes, then carefully remove. (Caution: Bag will be very hot.) Cut one corner with scissors before serving.
ALTERNATIVELY: Cut one corner of the bag; pour chili into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high, stirring halfway through, 5-6 minutes. (Caution: Container and soup will be very hot.)
BREAD BOWL: Adjust rack to middle position and preheat oven to 350 degrees. Cut a 2-4-inch circle into the top of the loaf and remove. Scoop out the inside of the bread to create a bowl. Brush inside of bread bowl with 1 TBSP olive oil or melted butter; bake on middle rack until lightly toasted and warmed through, 7-8 minutes.
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