Three-Bean Turkey Chili

We had friends over for dinner on Saturday night, and it was a fairly cold and rainy day, so I decided to make this easy three-bean turkey chili recipe. I used ground turkey and turkey Italian sausage for a change and loved it. My house smelled amazing throughout the day while this chili simmered on the stove. I served this chili with sweet honey corn bread and a wedge salad for a delicious and filling dinner. The adults all enjoyed the chili, and the kids seemed to think it was “okay”.  I had leftovers for lunch today, and the flavor was amazing!

Three-Bean Turkey Chili

Chili:

• 2-3 dried pasilla chile peppers, re-hydrated & diced
• 1 tbsp vegetable oil
• 1 baby red bell pepper, diced
• 1 baby orange bell pepper, diced
• 1 baby yellow bell pepper, diced
• 1 jalapeno pepper, diced (remove the vein & seeds for less heat)
• 6 cloves of garlic, minced
• 1 small red onion, diced
• 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 of chicken broth
• 2 15-oz cans of tomato sauce
• 3 tbsp tomato paste
• 1 (15-oz) can of diced tomatoes
• 2 (15-oz) cans pinto beans, drained
• 1 (15-oz) can kidney beans, drained
• 1 (15-oz) can black beans, drained
• Sea salt and freshly cracked pepper to taste

Serving:

• Sour cream
• Hot sauce
• Sharp cheddar cheese, shredded
• Green onion, sliced
• Saltine crackers

How to Make Three-Bean Turkey Chili

Rehydrate the dried pasilla peppers in very hot water for 20 minutes, or until softened, then 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 rehydrated 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 they are in small crumbles.

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 a 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.