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Publix Aprons

Spicy Vegetarian Chili Bowls

Spicy Vegetarian Chili Bowls
Servings:
8
Total Time:
about 1 hour

Ingredients

1 lb butternut squash, peeled and diced
1 lb eggplant, diced
6 tablespoons olive oil, divided
Aluminum foil
1 yellow onion, diced
1 medium zucchini, diced
1 red bell pepper, diced
1 jalapeño pepper, diced
3 cloves garlic, minced
1 tablespoon fresh oregano, coarsely chopped
1 (28-oz) can Italian plum tomatoes, coarsely chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon fennel seeds
1 lemon, for zest/juice
1 (16-oz) can kidney beans, drained and rinsed
1/4 bunch cilantro
1 teaspoon kosher salt
1 teaspoon pepper
8 Publix Bakery Chicago hard rolls

Steps

  1. Preheat oven to 350°F. Peel butternut squash, then dice squash and eggplant; toss with 2 tablespoons oil and arrange on foil-lined baking sheet. Roast 30 minutes or until slightly tender.
  2. Heat 3 tablespoons oil in 6-quart Dutch oven on medium. Dice onion, then add to Dutch oven and cook 5–7 minutes or until translucent. Dice zucchini, bell pepper, and jalapeño (removing seeds and membrane if desired); mince garlic. Stir into onions: garlic, zucchini, bell pepper, and jalapeño; cook 5 minutes, stirring occasionally.
  3. Chop oregano and tomatoes. Stir into vegetable mixture: chili powder, cumin, oregano, fennel seeds, and tomatoes. Reduce heat and simmer 15 minutes, stirring occasionally.
  4. Add eggplant and squash; simmer 15 more minutes, stirring occasionally. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). Drain and rinse beans. Chop cilantro (1/4 cup). Add to vegetable mixture: beans, zest, juice, salt, and pepper.
  5. Cut tops off of rolls and set tops aside. Remove bread from inside of each roll and discard. Coat the top edges of each roll with 1/8 tablespoon oil. Place rolls and tops on foil-lined baking sheet; bake 5 minutes or until toasted. Fill each roll evenly with chili; top with even amount cilantro and bread tops. Serve.

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Nutritional Information

CALORIES (per 1/8 recipe) 340kcal; FAT 12.00g; SAT FAT 1.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 820mg; CARB 50g; FIBER 10.00g; SUGARS 9g; PROTEIN 10g; CALC 6%; VIT A 160%; VIT C 110%; IRON 20%

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