Turkey Chili

By Klainanutshell

Ingredients

• 10-12 pasilla chile peppers
• 4 Tbsp canola oil
• 1 diced red bell pepper
• 1 diced green bell pepper
• 1 1/2 jalapeno peppers, minced
• 9 garlic cloves, minced
• 2 small red onions, diced
• 3 lb coarsely ground turkey (thigh and breast meat)
• 1/3 cup tomato paste
• 3 cups tomato sauce
• 1 cup low sodium chicken broth
• 1 Tbsp granulated onion
• 2 tsp granulated garlic
• 3 Tbsp chili powder
• 2 Tbsp paprika
• 1 Tbsp ground cumin
• 2 Tbsp cayenne pepper
• s &p
• 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

Details

Servings 10

Preparation

Step 1

1. Rehydrate pasilla peppers in hot water for 20-30 minutes or until softened; drain. Remove stems and seeds, dice.
2. Warm oil in large pot over high heat. Add peppers, garlic, and onions and cook ~ 8 min until caramelize. Add turkey and stir gently, trying not to break up meat too much. Cook approx 5 min until meat is no longer pink.
3. Add tomato paste and sauce, stir for 4 min, add chicken broth. Add granulated oinion and garlic, chili powder, paprika, cumin, cayenne, 2 Tbsp salt and 2 Tbsp black pepper. Stir in beans and liquid, lower heat, and cook uncovered for at least one hour.