Turkey Chili in Parmesan Bread Bowls

 

1

lb 4 oz ground turkey breast or extra-lean (at least 90%) ground beef

1

large onion, chopped (1 cup)

2

cloves garlic, finely chopped

1

can (14.5 oz) stewed tomatoes, undrained

1

can (15 to 16 oz) kidney beans, drained and rinsed

1

can (15 oz) tomato sauce

1

can (4.5 oz) chopped green chiles, drained

2

teaspoons chili powder

1

teaspoon sugar

1/4

teaspoon pepper

1

package quick active dry yeast (2 1/4 teaspoons)

1/4

cup warm water (105°F to 115°F)

2

tablespoons sugar

3

cups Gold Medal® all-purpose flour

3

teaspoons baking powder

1/2

teaspoon salt

1/4

cup grated parmesan cheese

1/4

cup margarine or butter

About 1 cup fat-free buttermilk

• 1 In 4-quart Dutch oven, cook turkey, onion and garlic over medium heat about 15 minutes, stirring occasionally, until turkey is no longer pink (or beef is brown) and onion is tender; drain if necessary.
• 2 Stir in remaining ingredients except Parmesan Bread Bowls. Heat to boiling, stirring frequently, reduce heat. Cover and simmer 30 minutes, stirring occasionally.
• 3 Meanwhile, make Parmesan Bread Bowls. Serve chili in bread bowls.
• 4 PARMESAN BREAD BOWLS: In small bowl, dissolve yeast in warm water. Stir in sugar; set aside. In large bowl, mix flour, baking powder, salt and cheese. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball. On lightly floured surface, knead dough about 1 minute or until smooth. Cover and let rise in warm place 10 minutes.
• 5 Heat oven to 375°F. Grease outsides of eight 10-ounce custard cups with shortening or spray with cooking spray. Place 3 cups upside down in ungreased 15x10x1-inch pan. Divide dough into 8 equal parts. Pat or roll 3 of the parts into 6-inch circle. Shape dough circles over outsides of custard cups; do not allow dough to curl under edges of cups. Bake 3-4 bread bowls at a time; pat or roll dough for remaining bread bowls while first 3 bowls are baking. Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups—custard cups and bread will be hot. Cool bread bowls upright on wire rack 10 minutes.