Directions:
- Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers.
- Warm the oil in a large pot over high heat. Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes.
- Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar and serve with saltines.
- Photograph by Hallie Burton
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 597.85 Kcal (2503 kJ) | ||
| Calories from fat | 161.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18g | 28% | |
|---|---|---|---|
| Cholesterol | 100.84mg | 34% | |
| Sodium | 1550.25mg | 65% | |
| Potassium | 1860.18mg | 40% | |
| Total Carbs | 64.07g | 21% | |
| Sugars | 11.58g | 46% | |
| Dietary Fiber | 14.44g | 58% | |
| Protein | 47.43g | 95% | |
| Vitamin C | 35.5mg | 59% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 17.7mg | 98% | |
| Calcium | 162.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 124.1 Kcal (520 kJ) | ||
| Calories from fat | 33.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 28% | |
|---|---|---|---|
| Cholesterol | 20.93mg | 34% | |
| Sodium | 321.8mg | 65% | |
| Potassium | 386.14mg | 40% | |
| Total Carbs | 13.3g | 21% | |
| Sugars | 2.4g | 46% | |
| Dietary Fiber | 3g | 58% | |
| Protein | 9.85g | 95% | |
| Vitamin C | 7.4mg | 59% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 3.7mg | 98% | |
| Calcium | 33.7mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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