I was trying to think of something a little different for a bake sale for Kenzie's school club this past weekend. Something other than the usual cookies and candies and loaves and scones and pies and all of that deliciousness.
Don't get me wrong, I still made some cookies and candies but I wanted something a little out of the ordinary.
In the past we had good success with our Apple with Caramel Cream Cheese Dip at bake sales so I was thinking "something in a jar" would be good again.
I came up with chili and bread bowls....seeing as how it is winter and very chilly and it is January so everyone is on board the healthy eating wagon.
something comforting and warm,
Whole wheat bread and vegetarian chili fit all of those criteria.
Whole Wheat Bread Bowls
2 cups hot water
2 Tbsp active dry yeast
2 Tbsp honey
2 Tbsp olive oil
3 cups whole wheat flour
2 1/2 cups flour (all purpose)
1 1/2 tsp salt
1 Tbsp ground flax
1 Tbsp sesame seeds
1 Tbsp sunflower seeds
1 egg, slightly beaten
In the bowl of a stand mixer fitted with a dough hook, add hot water (110-115 degrees), yeast, honey, and olive oil. Stir together with a spoon. Let sit for 5 - 10 minutes, until foamy.
In a separate bowl, measure out flours, salt, flax, sesame seeds, and sunflower seeds.
Add in flour gradually with the mixer on low speed. Knead with the dough hook on low to medium speed, for about 5 - 7 minutes.
Remove dough from bowl (it will be sticky) and place on well floured surface. Knead a few times by hand, sprinkling with flour if necessary, until it is elastic and no longer super sticky.
Oil a large bowl with olive oil and place your dough in the bowl, turning to coat.
Cover and let rise in a warm place for 1 1/2 to 2 hours, until doubled.
Preheat oven to 425 degrees. Line a cookie tray with parchment paper. Set aside.
After dough has risen, punch dough down and form into 4 equal sized balls. Place on baking sheet.
Cover and let rise another 30 minutes.
After they have risen again, brush with the beaten egg and score a small "X" on the top of each dough ball.
Bake for 40 - 45 minutes, until golden brown.
Remove from heat, let cool completely, then using a serrated knife, cut out a round top of each loaf, scoop out some of the bread filling to make a little hollow, fill with chili and enjoy!
Now for the vegetarian chili to fill the bowl!
1 tsp olive oil
1 medium onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 jalapeno pepper, diced (remove seeds for less heat!)
1 medium zucchini, diced
2 cups canned corn
2 cups mushrooms, chopped
2 Tbsp chili powder
1 Tbsp cumin
1/4 tsp cayenne
2 Tbsp dried parsley
salt & pepper
1 (10 oz) can diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can white beans, rinsed and drained
1 (15 oz) can tomato sauce
1 cup water
In a large pot, heat oil over medium/high heat. Add onion, red pepper, garlic, jalapeno and cook and stir for about 3 minutes.
Add in zucchini, corn, mushrooms. Cook and stir until vegetables are soft and release their liquid, about 5 - 10 minutes.
Add in chili powder, cumin, cayenne, parsley, and salt & pepper. Stir.
Add in the tomatoes and stir well.
Add in the beans, tomato sauce and water and bring to a boil. Reduce the heat to medium/low and simmer, stirring occasionally, for about 20 minutes.
Serve in bread bowls.....OR.....this is also great over brown rice!
I thought this looked really cute packaged up for the bake sale. FYI - the chili made 4 X 1 cup jars, 4 X 2 cup jars, and I had enough left over for lunch for our mom and dad and me.
The jar in the bread bowl is a 1 cup jar.
They sold out...which is always a good thing :)
This would also make a nice gift for a neighbour under the weather.
Or...for a homesick student away at school who needs some comfort food.