Turkey Chili in a Bread Bowl

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DELICIOUS

Description

Recipe and photo kindly provided by McCormick & Company, Inc

Ingredients

6: Mini Crusty Sourdough Or Whole Wheat Rounds/Loaves
1/4 Cup: Olive Oil
1/2 Teaspoon: Dried Parsley
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
1/4 Teaspoon: Salt
1/4 Teaspoon: Garlic Powder

Directions

1
BREAD BOWLS: With a serrated knife, slice 1/2-inch off the top of each bread round.
2
Cut or pull the soft center from the bread, leaving a 1-inch thick rim.
3
Mix olive oil with parsley. Lightly brush inside of each bread bowl.
4
Bake in a preheated 400 degree F oven for 5 to 10 minutes until golden.
5
Let cool.
6
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.
7
Stir in remaining ingredients. Bring to boil on high heat. Immediately reduce heat to low. Gently simmer, uncovered, 25 minutes.
8
SERVING: Serve chili in cooled bread bowls.