Hearty Turkey Chili with Three Beans and Bold Flavor

It was a cold, rainy Saturday when friends came for dinner, so I made this hearty three-bean turkey chili. I used a mix of ground turkey and turkey Italian sausage for extra flavor and loved the result. The house filled with a warm, inviting aroma as the chili simmered for hours. I served it with sweet honey cornbread and a wedge salad for a satisfying meal. The adults raved about it and the kids liked it well enough. Leftovers the next day were even better, with the flavors deepened after resting overnight.

Three-Bean Turkey Chili

Chili:

• 2–3 dried pasilla chile peppers, rehydrated and diced
• 1 tbsp vegetable oil
• 1 small red bell pepper, diced
• 1 small orange bell pepper, diced
• 1 small yellow bell pepper, diced
• 1 jalapeño pepper, diced (remove the vein and seeds for less heat)
• 6 garlic cloves, minced
• 1 small red onion, diced
• 1 lb ground turkey (thigh and breast mix)
• 1 lb turkey Italian sausage, casings removed
• 3 tbsp chili powder
• 1 tbsp paprika
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 cup chicken broth
• 2 (15-oz) cans tomato sauce
• 3 tbsp tomato paste
• 1 (15-oz) can diced tomatoes
• 2 (15-oz) cans pinto beans, drained
• 1 (15-oz) can kidney beans, drained
• 1 (15-oz) can black beans, drained
• Sea salt and freshly cracked black pepper, to taste

Serving:

• Sour cream
• Hot sauce
• Sharp cheddar cheese, shredded
• Green onions, sliced
• Saltine crackers

How to Make Three-Bean Turkey Chili

Begin by rehydrating the dried pasilla peppers in very hot water for about 20 minutes, or until they are soft. Drain, remove stems and seeds, and dice.

Heat the vegetable oil in a large Dutch oven over medium heat. Add the diced onion, bell peppers, jalapeño and the rehydrated pasilla. Cook, stirring frequently, until the vegetables begin to soften, about 3 minutes.

Add the minced garlic and cook for another minute, stirring constantly so it doesn’t burn.

Stir in the ground turkey and the turkey Italian sausage (removed from casings). Break the meat into small crumbles using a potato masher or spoon, and cook until the meat starts to brown.

Blend in the chili powder, paprika, cumin, coriander, onion powder and cayenne. Continue to cook, stirring often, for 4–5 minutes so the spices bloom and coat the meat.

Pour in the chicken broth, then add the tomato sauce, tomato paste and diced tomatoes. Stir in the drained pinto, kidney and black beans. Season with sea salt and freshly cracked black pepper to taste.

Lower the heat to maintain a gentle simmer and cover the pot. Let the chili simmer for 3–4 hours, stirring occasionally. This long simmer allows the flavors to meld and the sauce to thicken.

Taste the chili before serving and adjust seasoning if needed. Ladle into bowls and offer sour cream, shredded sharp cheddar, sliced green onions and hot sauce on the side. Serve with saltine crackers or corn bread for a complete, comforting meal. Enjoy.