Turkey Chili In A Bread Bowl
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Recipe and photo used with permission by the National Turkey Federation. For more turkey information and recipes visit www.eatturkey.com.
Notes
Recipe and photo used with permission by the National Turkey Federation. For more turkey information and recipes visit www.eatturkey.com.
Ingredients
- Bread Bowls
- 6 Mini crusty sourdough or whole wheat rounds/loaves
- 1/4 Cup olive oil
- 1/2 Teaspoon dried parsley
- Turkey Chili
- 2 Tablespoons vegetable oil
- 1-1/4 Cups chopped onion
- 1 Cup seeded and chopped green bell pepper
- 2 Cans (15-1/2 ounces each) kidney beans, drained
- 1 Can (28 ounces) stewed tomatoes, crushed
- 1 Cup dry red wine
- 3 Cups cubed COOKED TURKEY
- 1 Tablespoon chili powder
- 1 Teaspoon dried cilantro leaves
- 1 Teaspoon red pepper, crushed
- 1/2 Teaspoon salt
- 1/4 Teaspoon garlic powder
Instructions
- 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. Heat 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.