Spicy & Flavorful Turkey Chili

Ingredients

• 8 Pasilla Chile Peppers - Diced
• 1 Anaheim Pepper, Diced
• 1-½ Jalapeno Peppers, Minced (Seeds Removed For Less Heat)
• 1 Red Bell Pepper, Stem And Seeds Removed, Then Diced
• 1 Green Bell Pepper, Stem And Seeds Removed Then Diced
• 2 Red Onions, Diced
• 10 cloves Garlic, Minced
• 4 Tablespoons Canola Oil
• 3 pounds Ground Dark Turkey Meat
• ⅓ cups Tomato Paste
• 3 cups Tomato Sauce
• 1 cup Low Sodium Chicken Broth
• 1 Tablespoon Granulated Onion
• 2 teaspoons Granulated Garlic
• 3 Tablespoons Chili Powder
• 2 Tablespoons Paprika
• 1 Tablespoon Ground Cumin
• 2 teaspoons Cayenne Pepper
• 2 Tablespoons Kosher Salt
• 2 teaspoons Freshly Ground Black Pepper
• 2 cans Kidney Beans With Liquid (15 Oz Can)
• 2 cans Pinto Beans With Liquid (15 Oz Can)
• 1 can Black Beans With Liquid (15 Oz Can)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the canola oil in a large Dutch oven over medium-high heat. Add the red onions, pasilla peppers, anaheim pepper, jalapeños, red bell pepper and green bell pepper. Cook, stirring, for 8 minutes until softened.

2. Add the minced garlic and granulated garlic and cook for 1 minute until fragrant.

3. Add the ground dark turkey meat and break it up with a spoon. Season with the kosher salt and black pepper. Cook for 8 to 10 minutes until no pink remains and it reaches 165°F (74°C) in the thickest part.

4. Stir in the granulated onion, chili powder, paprika, ground cumin and cayenne pepper. Cook for 2 minutes, stirring constantly, until the spices smell toasted.

5. Stir in the tomato paste and cook for 2 minutes. Add the tomato sauce and chicken broth, scraping up any browned bits from the bottom of the pot.

6. Add the kidney beans, pinto beans and black beans with their liquid. Stir well and bring to a gentle boil.

7. Reduce the heat to low, partially cover, and simmer for 60 minutes, stirring every 15 minutes so it does not stick, until thickened.

8. Taste and adjust the salt and pepper before serving hot.