10 - 12 dried pasilla chile peppers
4 Tablespoons Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera
1 Red bell pepper, diced
1 1/2 jalapeno peppers, minced and seeds removed
9 Garlic cloves, minced
2 small Red onions, diced
3 pounds coarsely ground Turkey
1/3 cup Tomato paste
3 cups tomato sauce
1 cup low - sodium chicken broth
1 Tablespoon granulated onion
2 tsp granulated garlic
3 Tablespoons chili powder
2 Tablespoons paprika
1 Tablespoon ground cumin
2 teaspoons ground cayenne pepper
kosher salt and ground pepper
3 cups canned pinto beans, with liquid
3 cups canned kidney beans, with liquid
2 cups canned black beans, with liquid
shredded cheese for garnish
Rehydrate the pasilla peppers in hot water for 30 minutes. Drain, remove from stems and remove the seeds. Dice the peppers.
Warm the oil in a large pot over medium heat. Add the pasilla peppers, bell peppers, jalapeno peppers, garlic and onion; cook until caramelized.
Add the turkey and cook until no longer pink.
Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add ALL of the seasonings. Stir in the beans and liquid, lower the heat and continue to cook uncovered for at least 1 hour.
*Recipe Adapted from Ryder's Turkey Chili from Food Network Magazine Aug/Sept 2009