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.
- Stir in Tomato Paste and cook for 1 minute.
- Pour in Crushed 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 45 minutes, or up to 1.5 hours, stirring occasionally.
- Stir in Apple Cider Vinegar during the last 15 minutes of simmering.
- While the chili simmers, prepare the Bread Bowls. Preheat oven to 375°F (190°C). Cut a circle out of the top of each Sourdough Boule and scoop out the soft bread, leaving a 1-inch shell.
- Place the bread bowls on a baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
- Ladle the Chili into the toasted Bread Bowls.
- Top with Shredded Monterey Jack Cheese, Mexican Crema, and Chopped Cilantro, if desired, and serve immediately.
