Chili with Beans and Turkey

Ingredients:

• 10-12 dried pasilla peppers
• 4 tbsp. l. canola oil
• 2 sweet peppers (1 red, 1 green), diced
• Grated cheese Cheddar
• 1.5 jalapeno peppers, chopped (remove seeds for less spiciness)
• 9 cloves garlic, chopped
• 2 small red onions, diced
• 1.5 kg. ground turkey or chicken
• 1/3 cup tomato paste
• 3 cups tomato sauce or ketchup
• 1 cup lightly salted chicken broth
• 1 tbsp. l. granulated onion
• 2 tsp granulated garlic
• 3 tbsp. ground hot red pepper
• 2 tbsp paprika
• 1 tbsp. ground cumin
• 2 tsp cayenne pepper
• 2 cups canned black beans, with liquid
• 3 cups canned red pinto beans, with liquid
• 3 cups canned red kidney beans, with liquid

Preparation:

1. Cover pasilla peppers with hot water and leave for 20-30 minutes, drain, remove seeds and cut into cubes.
2. Heat canola oil in a heavy-bottomed saucepan over high heat. Add pasilla peppers, bell peppers, jalapeños, garlic, and onion. Cook for about 8 minutes. Add ground turkey and cook, stirring occasionally, for about 5 minutes.
3. Add the tomato paste and sauce, stir thoroughly, then pour in the chicken broth. Add the granulated onion and garlic, ground red pepper flakes, paprika, ground cumin, cayenne pepper, 2 tablespoons salt, and 2 teaspoons black pepper. Add the beans with their liquid and simmer over low heat for 1 hour. When serving, sprinkle the Turkey Bean Chili with cheddar cheese and serve with saltine crackers.