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.

No additional tips available.

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

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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.

Ryder's Turkey Chili

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