For the bread bowl:
1 large round bread loaf
For the Chili:
1 medium jalapeno pepper, diced
12 oz. lean ground beef
2 tsp. olive oil
2 medium yellow onions, chopped (about 2 cups)
1 medium green pepper, chopped (about 1 cup)
1 Tbsp. chili powder
1 (14.5oz) can whole tomatoes
1/4 C. no-salt-added tomato paste
1 (8.5oz) red kidney beans, drained and rinsed
1 (7oz.) can whole kernel corn, drained
Making the Bread Bowl:
1. Using a serrated knife, slice off about an inch from the top of the bread. Carve out a "bowl" from within the bread, leaving about 1 inch inside.
Making the chili:
1. To chop jalapeno pepper, use a knife and fork to hold in place. Chop pepper into fine pieces. Avoid touching seeds with your hands.
2. In a large nonstick skillet, cook beef over medium heat, stirring until brown about 5 minutes. Drain beef.
3. In same skillet, heat oil over medium heat. Add onions; cook, stirring for 5 minutes. Add bell pepper, jalapeno pepper and chili powder; cook, stirring, for 5 minutes more.
4. Add beef, tomatoes with liquid and tomato paste; bring to a boil. Reduce heat to low; simmer for 25 minutes. Add beans and corn; cook 5 minutes longer.
5. Ladle chili into bread bowl and serve immediately.