Chili Boats
Transform dinner time with these irresistible Chili Boats—perfect for cozy family meals or game-day gatherings! Featuring a flavorful combination of spiced ground beef, hearty kidney beans, and juicy diced tomatoes, this recipe takes classic chili and serves it in an innovative edible "bowl" made from hollowed-out crusty bread rolls or baguettes. Topped with melty cheddar cheese, fresh green onions, and a dollop of sour cream, these savory bundles are baked to perfection for a fun, mess-free way to enjoy a comforting dish. Ready in just 45 minutes, these chili boats are the ultimate fusion of flavor, texture, and convenience, making them a must-try for chili lovers and bread enthusiasts alike! Perfect for sharing, customizable with your favorite toppings, and easy to serve, this recipe is sure to become a family favorite.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 15-ounce can canned diced tomatoes
- 1 15-ounce can canned kidney beans, drained and rinsed
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 large bread rolls or baguettes
- 1 cup shredded cheddar cheese
- 2 stalks green onions, sliced
- 0.5 cup sour cream (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet and cook, stirring frequently, until completely browned. Drain any excess fat from the skillet if needed.
Stir in the canned diced tomatoes, kidney beans, tomato paste, chili powder, cumin, paprika, salt, and black pepper. Mix well to combine.
Lower the heat to a simmer and let the chili cook for 20 minutes, stirring occasionally, until the flavors meld and the mixture thickens slightly.
While the chili is simmering, prepare the bread boats. Slice the tops off the bread rolls or baguettes and hollow out the centers to create a bowl shape, being careful not to cut all the way through.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place the hollowed-out bread boats on the baking sheet. Fill each bread boat generously with the prepared chili.
Sprinkle shredded cheddar cheese on top of each chili-filled bread boat.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove the chili boats from the oven and let them cool for a couple of minutes. Garnish with sliced green onions and a dollop of sour cream if desired.
Serve warm and enjoy your hearty, delicious chili boats!
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 14.4 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 400 mg | 31% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1021 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
