Instructions
- Heat Olive Oil in a large pot or Dutch oven over medium-high heat.
- Add Ground Turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add Yellow Onion, Celery Stalks, and Carrots to the pot and cook until softened, about 5-7 minutes.
- Stir in Garlic, Chili Powder, Cumin, Smoked Paprika, and Cayenne Pepper and cook for 1 minute more, until fragrant.
- Pour in Diced Tomatoes, Kidney Beans, Black Beans, and Chicken Broth. Season with Salt and Black Pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally.
- While the chili simmers, prepare the Bread Bowls. Preheat oven to 350°F (175°C). Cut a circle out of the top of each Round Sourdough Bread Loaf and scoop out the soft bread, leaving a 1-inch shell.
- Place the bread bowls on a baking sheet and bake for 10-15 minutes, or until lightly toasted.
- Ladle the Chili into the toasted Bread Bowls.
- Top with Shredded Cheddar Cheese, Sour Cream, and Green Onions, if desired, and serve immediately.
