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Three Bean Turkey Chili

Prep Time20 mins
Servings: 10


  • 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 onions 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
  • 1/4 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)


  • 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.