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Chili in a Bread Bowl

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This hearty chili recipe is served in individual Kaiser rolls, used as the bread bowl. They are as fun to make as they are to eat. Don't forget to keep this idea in mind for stews and chowders, too





1 pound ground turkey, or lean ground beef1 small onion, chopped1 teaspoon garlic powder2 (10 ounce) cans 1 (15 ounce) can kidney beans, or chili hot beans1 (8 ounce) can Red Gold® Tomato Sauce 8 oz2 tablespoons chili powder6 Kaiser rolls


  • Coat large saucepan with cooking spray. Add turkey, onion and garlic powder; cook and stir until vegetable are tender. Add petite diced tomatoes, beans and chili powder. Cover and simmer for 5 minutes.
  • Cut a 1½ inch circle off the top of the bread bowls. Reserve top to serve with chili for dunking. Hollow out rolls, leaving ½ inch of bread around sides and bottom of roll, creating a bowl. Place bread bowls on a plate and spoon chili into each bowl.
  • Offer sour cream, chopped onion and shredded cheese as toppers for the chili bowl.
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