Turkey Veggie-Packed Chili in Sourdough Bowls

They say in never rains in Southern California, but it’s raining today!  With an ongoing drought, we need it!  And, my Turkey Vegetable Chili in Sourdough Bowls is the perfect recipe for warming a body and soul on a cold, drizzly day.

Made in a slow cooker, it’s easy to throw together and serving it in sourdough bread bowls makes it a special event!  It reminds me of going to Disneyland and getting a similar dish at one of the restaurants on New Orleans Square.  And, with an edible bowl, it’s one less dish to wash!

See the hollowed out bread bowls above?  I used a melon ball scooper to scrap out the bread inside to make a bowl.  First, I sliced off the top (not too much; you want to have a “bowl” after all!) and then using the melon ball scooper, I scraped along the inside edge and used my fingers to finish pulling the bread out.

It’s quick and easy that way, plus you have leftover bread to feed the coots!  Don’t know what coots are?  Check out this post:  Running A-Fowl with Coots.

While you don’t have to sauté the ground turkey and vegetables before adding them to the slow cooker, I like to do this because I believe that by sautéing them first together in a skillet with the spices, the process infuses the spices in the chili making it even more flavorful.

If doing this little bit of extra work before adding it to the slow cooker is not going to work in your morning routine, I have a suggestion:  while you prepare your dinner the night before, take a few minutes to sauté the ground turkey with the onion, green pepper, carrots, garlic and spices together.  Then, just refrigerate the meat mixture until the next morning.  Make a giant batch and freeze in individual containers for the next time you need to have an easy dinner thrown together.

If you just don’t have time to do this step at all, I’d just increase the cooking time.  Last tip:  take the lid off the slow cooker for the last hour; the chili makes its own sauce and by taking the lid off the slow cooker, it will reduce the sauce and make it thicker.

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Here’s the recipe:

Turkey Vegetable Chili in Sourdough Bowls

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★★★★★

5 from 1 review

Turkey Vegetable Chili served in Sourdough Bowls is an easy, but festive dinner for a cold night when comfort food is just what you need!

• Author: Carole from Toot Sweet 4 Two
• Prep Time: 20 mins
• Cook Time: 7 hours
• Total Time: 7 hours 20 mins
• Yield: 6 1x
• Category: Slow Cooker
• Cuisine: Dinner

Ingredients

Scale 1x2x3x

• 6 small sourdough bread rounds
• 1 20 ounce package ground turkey
• 2 green bell peppers, seeded and chopped
• 1 large yellow onion, peeled and chopped
• 3 cloves of garlic, peeled and finely minced
• 1 tablespoon chili powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 8 ounces (about 2 whole) carrots, peeled and diced
• 2 15 ounce cans of dark red kidney beans
• 1 cup frozen corn
• 2 14.5 ounce cans diced fire roasted tomatoes
• 1 6 ounce can tomato paste
• Shredded cheddar cheese, for garnish
• Sour cream, for garnish
• Cilantro leaves, for garnish

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Instructions

1. Brown ground turkey in a large skillet (about 5 minutes), breaking meat up into crumbles.
2. Add green bell peppers, onion and carrots, stir to combine and sauté for about 5 more minutes.
3. Add garlic and the rest of the spices, stir and sauté until meat is nicely browned and veggies are translucent.
4. Transfer meat mixture to slow cooker.
5. Add kidney beans, corn, canned tomatoes and tomato paste.
6. Stir to combine all ingredients.
7. Cover slow cooker with lid and set slow cooker to low; cook 5 to 7 hours.
8. When one hour is left until serving, remove lid of slow cooker to allow gravy to thicken.
9. Preheat oven to 400 degrees.
10. Slice a small piece of the top off of each sourdough bread round.
11. Using a melon ball scooper, scrap out inside of bread rounds, leaving a 1/2 inch border around bottom and sides (reserve bread cubes for another use).
12. Wrap each bowl with lid in aluminum foil.
13. Place in preheated oven and bake for 15 to 20 minutes until bowls are hot.
14. Remove from oven and keep warm until ready to eat.
15. When ready to serve, plate each bread bowl and fill with chili.
16. Serve extra shredded cheese, sour cream and cilantro for garnish on the side.

Notes

This makes approximately 7 cups of chili. Also, if you like spicier chili, increase chili powder. One tablespoon chili makes for a nicely mild chili. One and a half tablespoons chili powder is for medium heat. Two tablespoons will make a spicy (as in hot) chili!

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Related Posts:

(other slow cooker and chili recipes)

• BBQ Pulled Pork Sandwiches with Spicy Coleslaw
• Beef Pot Roast with Onion, Oregano and Potatoes
• Cincinnati Chili
• Harvest Pumpkin Chili
• Hot Apple Cider with Mulling Spices
• Spicy Crock Pot Chili