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
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.
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.
Serve chili in cooled bread bowls.