Chili with beans and turkey

soups 493 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0

10-12 dried pasilla peppers 4 tbsp. l. canola oil 2 bell peppers (1 red, 1 green), diced Grated cheddar cheese 1.5 jalapenos, chop (remove seeds, for less spice) 9 garlic cloves, chop 2 small red onions, dice 1.5 kg. minced turkey or chicken 1/3 tbsp. tomato paste 3 tbsp. tomato sauce or ketchup 1 tbsp. slightly salted chicken broth 1 tbsp. l. granulated onions 2 tsp granulated garlic 3 tbsp. l. ground hot red pepper 2 tbsp. l. paprika 1 tbsp. l. ground cumin 2 tsp cayenne pepper 2 tbsp. canned black beans preto, with liquid 3 tbsp. canned red pinto beans, with liquid 3 tbsp. canned red kidney beans, with liquid

Pour hot water over the pasilla peppers and leave for 20-30 minutes, drain, remove seeds and cut into cubes. Heat canola oil in a heavy-bottomed saucepan over high heat, add pasilla peppers, bell peppers, jalapenos, garlic and onions, fry for about 8 minutes. Add the ground turkey and fry, stirring occasionally, for about 5 minutes.
Add tomato paste and sauce, mix thoroughly, then pour in chicken broth. Add granulated onions and garlic, ground hot red pepper, paprika, ground cumin, cayenne pepper, 2 tablespoons of salt and 2 teaspoons of black pepper. Add the beans along with the liquid and simmer over low heat, 1 hour. When serving, sprinkle chili with beans and turkey with cheddar cheese and serve with salted crackers.

Chili with beans and turkey

10-12 dried pasilla peppers 4 tbsp. l. canola oil 2 bell peppers (1 red, 1 green), diced Grated cheddar cheese 1.5 jalapenos, chop (remove seeds, for less spice) 9 garlic cloves, chop 2 small red onions, dice 1.5 kg. minced turkey or chicken 1/3 tbsp. tomato paste 3 tbsp. tomato sauce or ketchup 1 tbsp. slightly salted chicken broth 1 tbsp. l. granulated onions 2 tsp granulated garlic 3 tbsp. l. ground hot red pepper 2 tbsp. l. paprika 1 tbsp. l. ground cumin 2 tsp cayenne pepper 2 tbsp. canned black beans preto, with liquid 3 tbsp. canned red pinto beans, with liquid 3 tbsp. canned red kidney beans, with liquid

Pour hot water over the pasilla peppers and leave for 20-30 minutes, drain, remove seeds and cut into cubes. Heat canola oil in a heavy-bottomed saucepan over high heat, add pasilla peppers, bell peppers, jalapenos, garlic and onions, fry for about 8 minutes. Add the ground turkey and fry, stirring occasionally, for about 5 minutes.
Add tomato paste and sauce, mix thoroughly, then pour in chicken broth. Add granulated onions and garlic, ground hot red pepper, paprika, ground cumin, cayenne pepper, 2 tablespoons of salt and 2 teaspoons of black pepper. Add the beans along with the liquid and simmer over low heat, 1 hour. When serving, sprinkle chili with beans and turkey with cheddar cheese and serve with salted crackers.