10 to 12 dried pasilla chile peppers
4 tablespoons canola oil
1 green bell pepper, diced
1 1/2 jalapeno peppers - minced ((remove all seeds))
9 cloves garlic - minced
2 sm red onions - diced
3 lb. coarsely ground turkey
1/3 C tomato paste
3 C tomato sauce
1 C low-sodium chicken broth
1 tbl granulated onion
2 tsp granulated garlic
2 tsp chili powder
2 tsp paprika
1 tsp ground cumin
1 tsp cayenne pepper
Kosher salt and freshly ground black pepper
3 C canned pinto beans with liquid
2 C canned black beans with liquid
Shredded cheddar cheese, garnish
Avocado Slices - garnish
Directions: (via Food Network)
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.
Serve with shredded cheddar, avocado, and red onions.
Recipe adapted from
Looking to make something sweet? Check out my football cake pop recipe!