Vegetarian Chili Bread Bowls‏

By Jennifer K – New Waterford, NS
Vegetarian Chili Bread Bowls‏
  • Prep Time: 10
  • Total Time: 30
  • Servings: 2

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About this Recipe

A hearty, healthy picnic lunch of vegetarian chili and Dempster's® WholeGrains bread


6 slices Dempster's® WholeGrains bread
2 can diced tomatoes
2 can dark red kidney beans
2 Pkg mexican-style, veggie ground beef substitute
2 tbsp chili powder


Combine diced tomatoes, kidney beans and ground beef substitute and simmer in medium saucepan for 20 minutes after having it come to a slow boil.

Using small cookie cutter, cut hole in center of bread. Toast bread under broiler until crisp on both sides.


To prepare for your picnic.wrap bread in wax paper. Place hot chili mix in a thermos. At the picnic site, stack bread in center of large plate. Spoon chili into the center of toasted bread. Tear apart and dip bread into chili to enjoy.

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