If you want to add more gluten free recipes to your recipe box, Three Bean Turkey Chili might be a recipe you should try. This main course has 498 calories, 38g of protein, and 20g of fat per serving. For $2.99 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have cumin, coriander, chili powder, and a few other ingredients on hand, you can make it. It is perfect for The Super Bowl. 99 people were impressed by this recipe. This recipe is typical of American cuisine. It is brought to you by For the Love of Cooking. From preparation to the plate, this recipe takes around 4 hours and 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is excellent. Similar recipes include Leftover Turkey? Try This Easy Spicy Turkey and Pinto Bean Chili, Leftover Turkey or Ground Turkey and Pinto Bean White Chili with Lime (Gluten-Free), and Three Bean Turkey Chili.

Servings: 10

Preparation duration: 20 minutes

Cooking duration: 240 minutes

Ingredients:

Equipment:

Cooking instruction summary:

Re-hydrate the dried pasilla peppers in very hot water for 20 minutes, or until softened; drain. Remove the stems and seeds of the peppers then dice them up.Heat the olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper, garlic, and re-hydrated diced peppers to the Dutch oven. Cook, stirring often, for 3 minutes or until softened. Add the minced garlic and cook, stirring constantly, for 1 minute.Add the ground turkey and the turkey Italian sausage, removed from casings, to the Dutch oven. Mash the mixture well with a potato masher until its in a very small crumble. Add the Chili powder, paprika, cumin, coriander, onion powder, and cayenne pepper. Mix the ingredients well and cook for 4-5 minutes, stirring often, until the meat has browned.Add the chicken stock, tomato sauce, tomato paste, diced tomatoes, pinto beans, black beans, and kidney beans. Season with sea salt and freshly cracked pepper, to taste. Reduce the heat to simmer and place a lid on the Dutch oven. Simmer for 3-4 hours, stirring occasionally.Before serving, taste and re-season if needed. Ladle chili into bowls and top with sour cream, shredded cheddar cheese, and green onions. Serve immediately. Enjoy.

Step by step:

1. Re-hydrate the dried pasilla peppers in very hot water for 20 minutes, or until softened; drain.

2. Remove the stems and seeds of the peppers then dice them up.

3. Heat the olive oil in a large Dutch oven over medium heat.

4. Add the onion, bell pepper, garlic, and re-hydrated diced peppers to the Dutch oven. Cook, stirring often, for 3 minutes or until softened.

5. Add the minced garlic and cook, stirring constantly, for 1 minute.

6. Add the ground turkey and the turkey Italian sausage, removed from casings, to the Dutch oven. Mash the mixture well with a potato masher until its in a very small crumble.

7. Add the Chili powder, paprika, cumin, coriander, onion powder, and cayenne pepper.

8. Mix the ingredients well and cook for 4-5 minutes, stirring often, until the meat has browned.

9. Add the chicken stock, tomato sauce, tomato paste, diced tomatoes, pinto beans, black beans, and kidney beans. Season with sea salt and freshly cracked pepper, to taste. Reduce the heat to simmer and place a lid on the Dutch oven. Simmer for 3-4 hours, stirring occasionally.Before serving, taste and re-season if needed. Ladle chili into bowls and top with sour cream, shredded cheddar cheese, and green onions.

10. Serve immediately. Enjoy.

Nutrition Information: