Spicy Chili In A Bread Bowl
1 round loaf (1 pound) bread
1 1/2 cups shredded Cheddar cheese
olive oil
For Chili:
1 tablespoon olive oil
1 pound Italian turkey sausage, removed from casing
1 can (15-ounce) black beans, drained
1 can (15-ounce) cannellini (white) beans, drained
1 can (19-ounce) chili with no beans
1 cup prepared chunky salsa
Sliced green onions, for garnish
Shredded cheddar cheese, for garnish
Preheat oven to 350 degrees F. Carve out center core of bread within 1 inch of bottom and sides, keeping bread intact.
Cut reserved bread horizontally into 1/2-inch layers. Brush both sides of layers with olive oil. Cut layers into approximately 18 “paddles” that measure about 3-by-1 1/2-by-1/2-inch. Place paddles on foil-lined baking sheet; sprinkle with cheese.
Brush inside of bowl lightly with olive oil. Place bowl on separate baking sheet. Bake bowl and paddles in 350-degree oven for 11 to 13 minutes, until golden brown and cheese is bubbling.
Heat oil over medium heat in 3-quart saucepan. Add sausage and brown. Add both kinds of beans, chili and salsa; cook until hot.
Pour into prepared bread bowl. Garnish with onions and cheese. Place paddles around bowl. Serve immediately.
Makes 4 entree servings or 18 appetizer servings.