Chili - Turkey (Guy Fieri)

Chili - Turkey (Guy Fieri)
Adapted from foodnetwork.com
Chili - Turkey (Guy Fieri)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

15

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

15

servings

Adapted from foodnetwork.com

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

  • 20 to 30

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

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

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