Turkey Chili

This recipe freezes well.

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Turkey Chili
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Course Soups
Prep Time 30 minutes
Cook Time 1 hour, 20 minutes
Servings
servings
Ingredients
Course Soups
Prep Time 30 minutes
Cook Time 1 hour, 20 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers.
  2. 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.
  3. 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.
Recipe Notes

Recipe adapted from Foodnetwork.com.

Nutrition Facts
Turkey Chili
Amount Per Serving
Calories 431 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 80mg 27%
Sodium 723mg 30%
Potassium 811mg 23%
Total Carbohydrates 38g 13%
Dietary Fiber 12g 48%
Sugars 9g
Protein 33g 66%
Vitamin A 53%
Vitamin C 209%
Calcium 13%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.