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Three-Bean Turkey Chili
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Three-Bean Turkey Chili

Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 10
Author Pam - For the Love of Cooking

Equipment

  • Dutch oven

Ingredients

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 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 of pinto beans, drained
  • 1 15-oz can of kidney beans, drained
  • 1 15-oz can of 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

Instructions

  • 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, hot sauce, shredded sharp cheddar cheese, green onions, and crackers. Serve immediately. Enjoy.