Ryder's Turkey Chili

Total Time:
1 hr 50 min
Prep:
30 min
Cook:
1 hr 20 min

Yield:
10 - 15 servings
Level:
Intermediate

Ingredients
  • 10 to 12 dried pasilla chile peppers
  • 4 tablespoons canola oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 1/2 jalapeno peppers, minced (remove seeds for less heat)
  • 9 cloves garlic, minced
  • 2 small red onions, diced
  • 3 pounds coarsely ground turkey (thigh and breast meat)
  • 1/3 cup tomato paste
  • 3 cups tomato sauce
  • 1 cup low-sodium chicken broth
  • 1 tablespoon granulated onion
  • 2 teaspoons granulated garlic
  • 3 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 tablespoon ground cumin
  • 2 teaspoons cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 3 cups canned pinto beans with liquid
  • 3 cups canned kidney beans with liquid
  • 2 cups canned black beans with liquid
  • Shredded cheddar cheese, for garnish
  • Saltine crackers, for serving
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


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