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Publix Aprons

Spicy Vegetarian Chili Bowls

Spicy Vegetarian Chili Bowls
Total Time:
45 minutes


1 lb eggplant, diced
1 lb butternut squash, peeled and diced
6 tablespoons olive oil
1 yellow onion, diced
3 garlic cloves, minced
1 medium zucchini, diced
1 red bell pepper, diced
1 jalapeño, seeded and finely diced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon fresh oregano, coarsely chopped
1 teaspoon fennel seeds
1 (28-oz) can Italian plum tomatoes, coarsely chopped
1 (15-oz) can kidney beans, drained and rinsed
Zest and juice of 1 lemon
1 teaspoon kosher salt
1 teaspoon pepper
8 Publix Bakery Chicago Hard Rolls
1 bunch cilantro leaves


  1. Preheat oven to 350°F. Toss eggplant and butternut squash with 2 tablespoons oil. Place on foil-lined baking sheet; roast 30 minutes or until slightly tender.
  2. Heat 3 tablespoons oil in a 6-quart Dutch oven on medium. Add onions; cook 5-7 minutes or until translucent. Stir in garlic, zucchini, bell pepper, and jalapeño; cook 5 minutes, stirring occasionally.
  3. Stir in chili powder, cumin, oregano, fennel seeds, and tomatoes. Lower heat; simmer 15 minutes, stirring occasionally.
  4. Stir in eggplant and squash; simmer 15 more minutes, stirring occasionally. Stir in kidney beans, lemon zest, lemon juice, salt, and pepper.
  5. Cut tops off of rolls; 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 at 350°F or until toasted. Fill each roll with the chili; serve with cilantro and toasted bread tops.

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Nutritional Information

CALORIES (per 1/8 recipe) 360kcal; FAT 10g; SAT FAT 1.5g; TRANS FAT 0g; CHOL 0mg; SODIUM 830mg; CARB 56g; FIBER 10g; SUGARS 11g; PROTEIN 11g; VIT A 160%; VIT C 110%; CALC 10%; IRON 20%

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