Chickpea Chili

Ingredients

• 1 Zucchini
• 1 Red Onion
• 14 oz Canned Chickpeas
• 2 Tbsp. Chili Spice Mix
• 14 oz Diced Tomatoes,
• Canned
• 2 Tbsp. Tomato Paste
• 2 Vegetable Base Packets
• 2 Bread Bowls
• 2 oz Sour Cream
• 1 oz Cheddar Cheese,
• Shredded
• Olive Oil
• Salt Pepper
• foil. Thoroughly rinse produce and pat dry. Trim zucchini

Instructions

1. 1

   Prepare the Ingredients: ends, halve lengthwise, and cut into ½” cubes. Peel and cut sweet potato into ½” cubes. Peel and mince red onion.

2. 2

   Start the Chili: In a medium pot, heat 1 tsp. olive oil over medium-high heat. Add red onion (reserving a pinch for garnish) and sweet potato. Cook for 5 minutes, or until vegetables start to brown. Add chili seasoning and cook 1 minute until aro- matic. ”Blooming” or cooking spices in oil brings out their flavor

3. 3

   Finish the Chili: Add canned diced tomatoes, chickpeas, 1½ cups water, tomato paste, and vegetable base packets to pot. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Add zucchini and cook an additional 2 minutes. Season to taste with a pinch of salt and pepper.

4. 4

   Prepare the Bread Bowls: Carefully cut openings into tops of bread bowls and use your fingers to pull insides of the round loaf out. Leave enough inside so the walls are still thick enough to prevent

5. 5

   Bake the Bread Bowls: minutes, or until lightly toasted.

6. 6

   Plate the Dish: Divide chili between bread bowls and garnish with remain- ing red onion, sour cream, and shredded Cheddar cheese.