In a large saucepan, sauté onions and garlic until the onions are translucent. Drain.
Place in your Crock-Pot, along with the leftover chicken or turkey, un-drained tomatoes, drained kidney beans, tomato sauce, chili powder, basil, salt and pepper.
Cook on low for at least four hours.
Serve in a warm, toasted bread bowl topped with cheddar cheese and sour cream.