© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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
3 c Cubed COOKED TURKEY
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.