CHILI-FILLED COFFIN

Chili-Filled Coffin image

Here's an easy main dish that's cute enough to double as a Halloween table centerpiece! The hearty meatless chili is spiced up with onion and colorful Serrano and red peppers. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 packages (8-1/2 ounces each) cornbread/muffin mix
2/3 cup milk
2 large eggs
1/4 teaspoon black paste food coloring
1 medium sweet red pepper, sliced
1 serrano pepper, seeded and finely chopped
1/3 cup chopped onion
1 tablespoon canola oil
2 cans (15 ounces each) fat-free vegetarian chili
1 tablespoon process cheese sauce
1 tablespoon ketchup

Steps:

In a large bowl, combine the cornbread mix, milk, eggs and food coloring just until moistened. Pour into a greased 9x5-in. loaf pan. Bake at 400° for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1-in. shell (discard removed bread or save for another use). , In a large skillet, saute peppers and onion in oil until tender. Set aside 1/4 cup pepper mixture. Stir chili into remaining pepper mixture; heat through. Spoon 2-1/2 to 3 cups chili mixture into bread coffin; arrange reserved pepper mixture over chili. Replace bread top. Transfer remaining chili to a serving bowl. , Place cheese sauce in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Write "RIP" with cheese sauce, then repeat with ketchup. Serve immediately.

Nutrition Facts : Calories 314 calories, Fat 9g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 613mg sodium, Carbohydrate 49g carbohydrate (16g sugars, Fiber 8g fiber), Protein 12g protein.