Ryder's Turkey Chili

Growing up we always had chili cheese dogs & queso on Halloween.  I'm continuing the tradition, but trying to make it a little healthier! :)

• 10 to 12 dried pasilla chile peppers
• 4 tablespoons canola oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 1/2 jalapeno peppers, minced (remove seeds for less heat)
• 9 cloves garlic, minced
• 2 small red onions, diced
• 3 pounds coarsely ground turkey (thigh and breast meat)
• 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
• Kosher salt and freshly ground black pepper
• 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

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.

Source: Guy Fieri