Spicy Vegetarian Chili Bowls

Ingredients

• Aluminum foil
• 1 lb butternut squash
• 1 lb eggplant
• 6 tablespoons olive oil, divided
• 1 yellow onion
• 1 medium zucchini
• 1 red bell pepper
• 1 jalapeño pepper
• 3 cloves garlic
• 1 tablespoon fresh oregano
• 1 (28 oz) can whole plum tomatoes
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon fennel seeds
• 1 lemon, for zest/juice
• 1 (16 oz) can dark red kidney beans
• ¼ bunch cilantro
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 8 Bakery Chicago hard rolls

Steps

1. Preheat oven to 350°F; line baking sheet with foil. Peel butternut squash, then dice squash and eggplant; toss with 2 tablespoons oil and arrange on baking sheet. Bake 30 minutes or until slightly tender.
2. Heat 3 tablespoons oil in 6-quart Dutch oven on medium. Dice onion, then add to Dutch oven; cook and stir 5–7 minutes until translucent. Dice zucchini, bell pepper, and jalapeño, removing seeds and membrane if desired for less heat; mince garlic. Stir garlic, zucchini, bell peppers, and jalapeños into Dutch oven; cook 5 minutes, stirring occasionally.
3. Chop oregano and tomatoes. Stir chili powder, cumin, oregano, fennel seeds, and tomatoes into Dutch oven. Reduce heat and simmer 15 minutes, stirring occasionally.
4. Add eggplant and squash; simmer 15 more minutes, stirring occasionally. Zest lemon (1 teaspoon) and squeeze for juice (2 tablespoons). Drain and rinse beans. Chop cilantro (1/4 cup). Add beans, zest, juice, salt, and pepper to Dutch oven.
5. Cut off tops of rolls and reserve. Remove bread from inside rolls and discard. Coat top edges of each roll with ⅛ tablespoon oil. Place rolls and tops on baking sheet; bake 5 minutes or until toasted. Fill each roll evenly with chili and top with cilantro; Serve with bread tops on side.