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Categories:
peppers canola oil red bell pepper green bell pepper peppers garlic red onions ground turkey tomato paste tomato sauce chicken broth onion garlic chili powder paprika ground cumin cayenne pepper kosher salt pinto beans kidney beans black beans Cheddar cheese crackers
Viewed: 33 - Published at: a year agoIngredients
- 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
Method
- 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.
- Photograph by Hallie Burton
