Classic Ryder’s Turkey Chili

If you're looking for a hearty, wholesome meal that delivers bold flavor and serious nutrition, Ryder’s Turkey Chili is the recipe to bookmark. With a satisfying mix of lean ground turkey, three types of beans, and a rich blend of peppers and spices, this chili packs in comfort and protein without relying on red meat.

Perfect for meal prepping, potlucks, or game day, this dish is as versatile as it is delicious.

Why You'll Love This Turkey Chili

• Lean yet flavorful: Made with a mix of ground turkey thigh and breast for a balance of richness and lightness.

• Fiber-rich beans: Pinto, kidney, and black beans provide fiber, protein, and plant-based nutrients.

• Customizable heat: Adjust the spice by removing jalapeño seeds or dialing down the cayenne.

• Deep, smoky flavor: Dried pasilla chiles bring a subtle smokiness that sets this chili apart.

Ingredients

• 10 to 12 dried pasilla chile peppers

• 4 tablespoons canola oil

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 1/2 jalapeño peppers, minced (remove seeds for less heat)

• 9 cloves garlic, minced

• 2 small red onions, diced

• 3 pounds coarsely ground turkey (mix of thigh and breast)

• 1/3 cup tomato paste

• 3 cups tomato sauce

• 1 cup low-sodium chicken broth

• 1 tablespoon granulated onion

• 2 teaspoons granulated garlic

• 3 tablespoons chili powder

• 2 tablespoons paprika

• 1 tablespoon ground cumin

• 2 teaspoons cayenne pepper (adjust to taste)

• Kosher salt and freshly ground black pepper, to taste

• 3 cups canned pinto beans with liquid

• 3 cups canned kidney beans with liquid

• 2 cups canned black beans with liquid

• Shredded cheddar cheese, for garnish

• Saltine crackers, for serving

Instructions

1. Rehydrate the chiles:
   Place the pasilla peppers in a bowl of hot water for 20–30 minutes until soft. Drain, remove stems and seeds, then dice.

2. Sauté the aromatics:
   Heat the oil in a large pot over high heat. Add the diced pasillas, bell peppers, jalapeños, garlic, and onions. Cook until caramelized, about 8 minutes.

3. Cook the turkey:
   Add the ground turkey to the pot and gently stir without overmixing. Cook until no longer pink, about 5 minutes.

4. Add tomato base and spices:
   Stir in the tomato paste and cook for 4 minutes. Add tomato sauce, broth, granulated onion and garlic, chili powder, paprika, cumin, cayenne, and season generously with salt and pepper.

5. Simmer with beans:
   Add all three types of beans with their liquid. Reduce heat and simmer uncovered for at least 1 hour, stirring occasionally.

6. Serve and garnish:
   Spoon into bowls, top with shredded cheddar, and serve with saltine crackers for crunch.

Tips for Success

• Make it ahead: Chili tastes even better the next day as the flavors deepen.

• Freeze for later: Cool completely and freeze in airtight containers for up to 3 months.

• Add toppings: Try sour cream, avocado slices, scallions, or a dash of hot sauce.

Nutrition Note

A serving of this chili offers high-quality protein from turkey and beans, plus fiber, iron, and antioxidants from the colorful vegetables and spices.

Whether you're feeding a crowd or batch-cooking for the week, Ryder's Turkey Chili brings warmth and nourishment to the table in one satisfying bowl.

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