Ingredients
2 packages (8-1/2 ounces each) cornbread/muffin mix2/3 cup milk2 large eggs1/4 teaspoon black paste food coloring1 medium sweet red pepper, sliced1 serrano pepper, seeded and finely chopped1/3 cup chopped onion1 tablespoon canola oil2 cans (15 ounces each) fat-free vegetarian chili1 tablespoon process cheese sauce1 tablespoon ketchup
Preparation
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.
