Ryder's Turkey Chili
Ryder's Turkey Chili might be just the American recipe you are searching for. This hor d'oeuvre has 406 calories, 37g of protein, and 18g of fat per serving. This recipe serves 15 and costs $2.78 per serving. It is brought to you by Foodnetwork. If you have green bell pepper, shredded cheddar cheese, chili powder, and a few other ingredients on hand, you can make it. 52 people found this recipe to be delicious and satisfying. It will be a hit at your The Super Bowl event. From preparation to the plate, this recipe takes around 1 hour and 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is spectacular. If you like this recipe, you might also like recipes such as Red Ryder, The Honey Ryder (Upgraded Appletini), and Braised Pomegranate Chicken with Walnuts {Fesenjan} – Tracey Ryder and Carole Topalian – 50 Women Game Changers In Food.
Servings: 15
Preparation duration: 30 minutes
Cooking duration: 80 minutes
Ingredients:
2 cups canned black beans with liquid
3 cups canned kidney beans with liquid
3 cups canned pinto beans with liquid
4 tablespoons canola oil
2 teaspoons cayenne pepper
3 tablespoons chili powder
9 cloves garlic, minced
2 teaspoons granulated garlic
1 tablespoon granulated onion
1 green bell pepper, diced
1 tablespoon ground cumin
3 pounds coarsely ground turkey (thigh and breast meat)
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken broth
2 tablespoons paprika
10 to 12 dried pasilla chile peppers
1 red bell pepper, diced
2 small red onions, diced
Saltine crackers, for serving
Shredded Cheddar cheese, for garnish
1/3 cup tomato paste
3 cups tomato sauce
Equipment:
pot
Cooking instruction summary:
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. Photograph by Hallie Burton
Step by step:
1. Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain.
2. Remove the stems and seeds; dice the peppers.
3. Warm the oil in a large pot over high heat.
4. Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes.
5. 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.
6. Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth.
7. 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.
8. Garnish with shredded cheddar and serve with saltines.
9. Photograph by Hallie Burton
Nutrition Information:
covered percent of daily need
