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Three Bean Turkey Chili

Three Bean Turkey Chili

We had friends over for dinner on Saturday night and it was a fairly cold & rainy day so I decided to make a big batch of chili. I used ground turkey and turkey Italian sausage for a change and absolutely 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 my House Salad for a delicious and filling dinner. The adults all really 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

How to Make Three Bean Turkey Chili

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.

Three Bean Turkey Chili

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.

Three Bean Turkey Chili

Three Bean Turkey Chili

Three Bean Turkey Chili

Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Course: Main
Cuisine: American
Servings: 10

Equipment

Ingredients

  • 2-3 dried pasilla chile peppers re-hydrated & diced
  • 1 tbsp canola 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 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
  • Sour cream (garnish)
  • Shredded cheddar cheese (garnish)
  • 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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18 Comments

  1. Pam can I just say how jealous and proud of you I am?
    I mean you bust out a new recipe everyday?
    Where do you find the time?
    And right now we have a winter storm happening.
    Yes on the eve of the first day of Spring!!!!