Ground Turkey and Pasilla Pepper Chili

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Last night was Halloween and I try to make chili each and every Halloween for dinner. It just seems the appropriate meal for this time of year. I love chili all year, but especially in October and November. It just says “fall” to me.

My daughter wanted to have a few friends over last night for trick-or-treating and a scary movie. She dressed up as Little Red Riding Hood and looked adorable. My husband, Dennis, dressed up as Batman. My superhero looked great as well! We had the cutest little trick-or-treater come to our house last night. They’re all cute, of course, but this one has a story. A little boy …. I’d say he was 4 or 5 … came to the door with a few friends. One of his friends was dressed as Superman. Dennis asked Superman who was stronger, Batman or Superman? Superman responded that he was stronger. When Superman’s friend got to the door, he looked at Dennis and said “I just want you to know, I’m for Batman.” This night is always so much fun to me. I love seeing all the kids dressed up, they are all darling.

trickortreat

I made chili with ground turkey and flavored it with pasilla peppers.

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I also used Northern beans as well as white kidney beans, along with diced tomatoes … fire roasted and plain.

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For toppings, I used shredded white cheddar cheese, diced red onion and a dollop of sour cream. Use whatever you like though … the possibilities are endless!

I had lots of chili leftover, so I put in the freezer giving me an option not to cook one day this weekend. Maybe I’ll pull it out for Sunday night football.

Ingredients

  • 1-1/2 pounds ground turkey
  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 pasilla peppers, diced, seeds and membrane removed
  • 1 tablespoon kosher salt
  • 1/2 tablespoon pepper
  • 1-1/2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 2 cans Northern Beans, drained
  • 1 can white kidney beans, drained
  • 1 28-ounce can diced tomatoes
  • 2 14-1/2 ounce cans fire roasted diced tomatoes
  • Desired toppings (cheese, diced red onion, sour cream)

Directions

In Dutch oven brown onion until soft and translucent. Add garlic and cook for another minute, just until fragrant. Include pasilla peppers and let cook until they soften a bit. Add ground turkey, salt, pepper, cumin, chili powder, oregano and cook until the meat is browned and crumbly. Add drained beans and undrained tomatoes. Let simmer for an hour. Enjoy!

Until next time, Kris

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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