Photo: Ryder's Turkey Chili Recipe
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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By MsMot100
on May 20, 2013
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OMG this recipe is a winner! All the flavor levels came across. I did make one change. I did use the jalapeno pepper, but the hubby and I like it hot so I also added two chipotle peppers. I only gave it four stars because I just never give five stars. But YUM!!!
By RenoFoodie
Reno, NV
on February 13, 2013
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Our new Favorite chili! Cut the recipe in half and simmered it for just over 2 hours. The flavors blend the longer it's cooked. The turkey was sold in 3LB package... so I'll be making your "Turkey and Green Chile Al Forno" next. Yum!
By c castilano
on January 30, 2013
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I am not a chili fan and my family doesn't beef eat but this recipe made a fan out of me and my family. My eldest daughter frowned upon the beans but when the chili was finished and she taste it she fell in love. My husband has been praising me over this chili. It's to spicy for my toddler so I set aside a spoon full of the meat and used the left over tomato sauce and made spaghetti. Bottom line thanks to this recipe I now love chili
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