Three Bean Turkey Chili
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Unrated
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Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
10
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Course
Main Course
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Cuisine
American
Three Bean Turkey Chili
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 2-3 pasilla chile pepper re-hydrated & diced, dried
- 1 tbsp canola oil
- 1 red bell pepper diced, baby
- 1 orange bell pepper diced, baby
- 1 yellow bell pepper diced, baby
- 1 jalapeno pepper diced (remove the vein & seeds for less heat)
- 6 cloves garlic minced
- 1 red onion diced, small
- 1 lb ground turkey thigh and breast meat
- 1 lb turkey Italian sausage removed from casings
- 3 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp cumin
- 2 tsp Coriander
- 2 tsp onion powder
- ¼ tsp cayenne pepper
- 1 cup chicken broth
- 2 tomato sauce 15 oz cans
- 3 tbsp tomato paste
- 1 diced tomatoes 15 oz can
- 2 pinto beans 15 oz cans, drained
- 1 Kidney Beans 15 oz can, drained
- 1 black beans 15 oz can, drained
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- sour cream (garnish)
- cheddar cheese garnish, shredded
- green onion (garnish)
Instructions
- Re-hydrate the dried pasilla peppers in very hot water for 20 minutes, or until softened; drain. Remove the stems and seeds of the peppers then dice them up.
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper, garlic, and re-hydrated diced peppers to the Dutch oven. Cook, stirring often, for 3 minutes or until softened. Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the ground turkey and the turkey Italian sausage, removed from casings to the Dutch oven. Mash the mixture well with a potato masher until it's in a very small crumble. Add the Chili powder, paprika, cumin, coriander, onion powder, and cayenne pepper. Mix the ingredients well and cook for 4-5 minutes, stirring often, until the meat has browned.
- Add the chicken stock, tomato sauce, tomato paste, diced tomatoes, pinto beans, black beans, and kidney beans. Season with sea salt and freshly cracked pepper, to taste. Reduce the heat to simmer and place a lid on the Dutch oven. Simmer for 3-4 hours, stirring occasionally.
- Before serving, taste and re-season if needed. Ladle chili into bowls and top with sour cream, shredded cheddar cheese, and green onions. Serve immediately. Enjoy.
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