Ryder's Turkey Chili Recipe

Name: Ryder's Turkey Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain.
2
Remove the stems and seeds; dice the peppers.
3
Warm the oil in a large pot over high heat.
4
Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes.
5
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.
6
Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth.
7
Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper.
8
Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour.
9
Garnish with shredded cheddar and serve with saltines.
10
Photograph by Hallie Burton

1525

kcal

Calories

Fat

133

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 10 to 12 dried pasilla chile peppers, 4 tablespoons canola oil, 1 red bell pepper, diced, 1 green bell pepper, diced, and more.

Yes, Ryder's Turkey Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ryder's Turkey Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions