Turkey Chili in a Bread Bowl

45 MIN


6 Mini Crusty Sourdough Or Whole Wheat Rounds/Loaves

1/4 c Olive Oil

1/2 tsp Dried Parsley

2 tbsp Vegetable Oil

1-1/4 c Chopped Onion

1 c Seeded And Chopped Green Bell Pepper

2 Cans (15-1/2 oz Each) Kidney Beans, Drained

1 Can (28 oz) Stewed Tomatoes, Crushed

1 c Dry Red Wine


1 tbsp Chili Powder

1 tsp Dried Cilantro Leaves

1 tsp Red Pepper, Crushed

1/4 tsp Salt

1/4 tsp Garlic Powder


BREAD BOWLS: With a serrated knife, slice 1/2-inch off the top of each bread round.

Cut or pull the soft center from the bread, leaving a 1-inch thick rim.

Mix olive oil with parsley. Lightly brush inside of each bread bowl.

Bake in a preheated 400 degree F oven for 5 to 10 minutes until golden.

Let cool.

TURKEY CHILI: Heat vegetable oil in large saucepan on medium-high heat. Add onions and bell peppers; cook and stir 5 minutes or until vegetables are tender.

Stir in remaining ingredients. Bring to boil on high heat. Immediately reduce heat to low. Gently simmer, uncovered, 25 minutes.

SERVING: Serve chili in cooled bread bowls.