This Pocho Made Healthy Turkey Chili…

Tomato paste & sauce over veggies. 30 minutes in to the cooking. Wallah! Dinner is served! Burn it up! Staging the food

I wish I could take full credit for this recipe. But no. I woke up yesterday in the mood to make some chili for my family.  Since we were in for another cold evening (In Southern California “cold” means anything below 70 degrees) I knew that a pipin’ hot bowl of spicy goodness would hit the spot.

I did have to make some substitutions. I used 1/2 of the pepper and spices required from the recipe below because I didnt want soooo much left over. I couldn’t find dried Pasilla chiles so I substituted with fresh Pasilla chiles and prepared it the same way. On the next try I will cut the pepper/spice content in half yet again to make it kid safe. The critters struggled a bit but they toughed it out and finished it up!

Here is the full recipe as I found it on

Ryder’s Turkey Chili

Recipe courtesy Guy Fieri for Food Network Magazine
10 – 15 servings


10 to 12 dried pasilla chile peppers
4 tablespoons canola oil
1 red bell pepper, diced
1 green bell pepper, diced
1 1/2 jalapeno peppers, minced (remove seeds for less heat)
9 cloves garlic, minced
2 small red onions, diced
3 pounds coarsely ground turkey (thigh and breast meat)
1/3 cup 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
Kosher salt and freshly ground black pepper
3 cups canned pinto beans with liquid
3 cups canned kidney beans with liquid
2 cups canned black beans with liquid
Shredded cheddar cheese, for garnish
Saltine crackers, for serving


Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers.

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.

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.


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