Chili with RollinGreens Ground Taco Protein served in mini bread bowls.

Serves 2-4 people

Ingredients

For Ground Taco Protein

• 1 Bag RollinGreens Ground Taco Protein
• 2 cups water
• 2 tbsp olive oil

For the Chili

• 1 can diced tomatoes
• ¼ onion
• 1 can black beans

For the Bread Bowl

• 1 Bag of dinner rolls
• 1 cup shredded cheese (optional cheese alternative)
• Chives
• Hot sauce (Optional)

Instructions

1. For the Ground Taco Protein, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Ground Taco Protein and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.

1. For the chili, dice onion and add the pot heated to medium, add 1 tsp olive oil.
2. Stir every minute or so until onions are brown, then add cooked Ground Taco Protein and tomatoes. Cook for 3-5 minutes. Add washed black beans and stir.
3. For the mini chili bowls, Preheat Oven to 400 degrees F. Scoop out each dinner roll and place on the baking sheet. Add Chili to each role. Top each mini chili bowl with cheese.
4. Bake for 5-10 minutes, or until the cheese is golden brown. Place on your favorite serving dish.
5. Cut chives and top chili bowls. Hot sauce optional

-Enjoy Chef Ko