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Turkey Chili in a Bread Bowl: Date Added: 30 Jul 2011
Listed in: Soups & Stews

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

Cooking Instructions

Yield: 6

Bread Bowls

1. 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.

Turkey Chili

1. Heat oil in large saucepan on medium-high heat. Add onions and bell peppers; cook and stir 5 minutes or until vegetables are tender.
2. Stir in remaining ingredients. Bring to boil on high heat. Immediately reduce heat to low. Gently simmer, uncovered, 25 minutes.
3. Serve chili in cooled bread bowls.

Recipe and photo used with permission by the National Turkey Federation. For more turkey information and recipes visit www.

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Turkey Chili in a Bread Bowl
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