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Photo for - Salsa Con Queso Topped Chili in a Bread Bowl

Salsa Con Queso Topped Chili in a Bread Bowl

Ooey-gooey chili goodness comes in a bowl in this easy recipe that gives people more of what they love: bread, chili, cheese, and spicy taste.

  • Yields: 12
  • Preparation: 30 minutes

Ingredients

  • 4 cups (1L) IVANHOE - Con Queso Cheese Sauce, warmed
  • 2 tbsp (30mL) oil
  • 2 onions, diced
  • 3 jalapeño peppers, seeded and diced
  • 4 garlic cloves, minced
  • 1 cup (250mL) meatless ground beef
  • 3 tbsp (45mL) chili powder
  • 2 tbsp (30mL) cumin powder
  • 8 plum tomatoes, diced
  • 1 bottle (680mL) passata (strained tomatoes)
  • 2 cans (540mL) kidney beans, drained and rinsed
  • 2 cans (540mL) black beans, drained and rinsed
  • 1 cup (250mL) frozen corn, frozen
  • 2 tsp (10mL) salt
  • ¾ cup (175mL) fresh coriander, chopped
  • 12 firm rustic buns

Instructions

  1. In a large Dutch oven or heavy bottom pot, heat oil over medium high heat. Sauté onions for 5 minutes or until transparent. Add jalapeño and garlic; sauté until fragrant. Add meatless ground beef, chili powder and cumin, stirring to combine.
  2. Stir in tomatoes, passata, beans, corn and salt; bring to a boil. Reduce heat to simmer, cover and cook, stirring occasionally for 1 hour.
  3. To serve, slice the top one-third of each bun off. Pull out the bread from inside to make a bowl, leaving a 1/2-inch (1 cm) thick wall around the edge and bottom (this can be done ahead of service and held wrapped).
  4. Spoon chili into bread bowl and top with 1/4 to 1/3 cup (60 to 75 mL) of con queso cheese sauce. Garnish with coriander. Serve lid on the side for dipping.
Photo of - Salsa Con Queso Topped Chili in a Bread Bowl

Ingredients

  • 4 cups (1L) IVANHOE - Con Queso Cheese Sauce, warmed
  • 2 tbsp (30mL) oil
  • 2 onions, diced
  • 3 jalapeño peppers, seeded and diced
  • 4 garlic cloves, minced
  • 1 cup (250mL) meatless ground beef
  • 3 tbsp (45mL) chili powder
  • 2 tbsp (30mL) cumin powder
  • 8 plum tomatoes, diced
  • 1 bottle (680mL) passata (strained tomatoes)
  • 2 cans (540mL) kidney beans, drained and rinsed
  • 2 cans (540mL) black beans, drained and rinsed
  • 1 cup (250mL) frozen corn, frozen
  • 2 tsp (10mL) salt
  • ¾ cup (175mL) fresh coriander, chopped
  • 12 firm rustic buns