Recipe courtesy of Guy Fieri
Ryder's Turkey Chili
Total:
1 hr 50 min
Active:
30 min
Yield:
10 to 15 servings
Level:
Intermediate
Total:
1 hr 50 min
Active:
30 min
Yield:
10 to 15 servings
Level:
Intermediate

Ingredients

Directions

Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers. 

Warm the oil in a large pot over high heat. Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes. 

Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar and serve with saltines. 

Photograph by Hallie Burton

More from:

Cooking with Kids

IDEAS YOU'LL LOVE

Turkey Chili

Recipe courtesy of Scott Uehlein|Nancy Lopez

Cornbread-Chili Casserole

Recipe courtesy of Trisha Yearwood

Indian Summer Turkey Chili

Recipe courtesy of Rachael Ray

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Three Bean Turkey Chili

Recipe courtesy of Valerie Bertinelli

Turkey Meatloaf

Recipe courtesy of Trisha Yearwood

Turkey Meatloaf

Recipe courtesy of Ina Garten

Pork Chili Verde

Recipe courtesy of Al Stevens

Turkey Meatloaf With BBQ Glaze

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking