Stove Top Chili Bread Boats
Crusty ciabatta bread boats stuffed with meat stove-top chili - easy and delicious!
Recipe type: Lunch/Dinner
Cuisine: American
Yields: 6 to 8
  • 1 lb ground turkey (or beef, or whatever you feel like eating)
  • 1 green bell pepper, diced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 15-oz can diced tomatoes
  • 4 oz tomato paste
  • 1 15-oz can pinto beans, drained
  • 4 heaping tsp chili powder
  • 1 tsp cayenne pepper
  • Salt/pepper to taste
  • 6-8 ciabatta loaves
  • Cheddar or colby jack cheese, grated (for garnish)
  1. In a deep skillet or wok, saute diced onion and minced garlic over medium-high heat until soft and fragrant.
  2. Add ground turkey to brown, breaking the chunks of meat apart thoroughly with a wooden spoon or spatula.
  3. When turkey meat is uniformly browned/crumbled, add diced tomatoes (with the juices), tomato paste, diced bell pepper, and drained pinto beans. Stir to make sure all ingredients are fully incorporated.
  4. Add chili powder and cayenne powder, stirring well after each addition.
  5. Taste your chili mixture, then season with salt/pepper to taste.
  6. Turn heat down to medium, and allow mixture to simmer for 10-15 minutes. Stir occasionally to incorporate the juices that come to the top. (Eventually your mixture should thicken and be less liquid. When I turned my stove off, my chili had some liquid floating on top/around the edges, but when I gave the mixture a quick store, all that liquid was absorbed into the chili and I was left with a nice thick chili – kind of like the consistency of sloppy joe filling.)
  7. Turn off your stove and allow your chili to cool slightly.
  8. Preheat oven to 400 degrees F.
  9. Cut the tops off of the ciabatta loaves in a V-shape, leaving plenty of space inside the loaf for chili.
  10. Generously spoon chili into your bread boats. Sprinkle with plenty of grated cheese.
  11. Bake for 10 minutes, until bread is crispy on the outside, and your cheese is fully melted.
  12. Enjoy immediately, with more cheese. (Maybe even some raw onions and sour cream?)
I didn't actually make all my bread boats at once - I made them to order when we wanted to eat them. But, if you want to save yourself time and make life super easy, you can assemble all your boats ahead of time and stick them in the freezer for later. Pinch of Yum notes that if you're cooking them in the oven straight out of the freezer, cook time will need to be longer, 20-30 minutes.
Recipe by Just Putzing Around the Kitchen at