Turkey Chili

Ingredients:
10 - 12 dried pasilla chile peppers
4 Tablespoons Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera
1 Red bell pepper, diced
1 1/2 jalapeno peppers, minced and seeds removed
9 Garlic cloves, minced
2 small Red onions, diced
3 pounds coarsely ground Turkey
1/3 cup Tomato paste
3 cups tomato sauce
1 cup low - sodium chicken broth
1 Tablespoon granulated onion
2 tsp granulated garlic
3 Tablespoons chili powder
2 Tablespoons paprika
1 Tablespoon ground cumin
2 teaspoons ground cayenne pepper
kosher salt and ground pepper
3 cups canned pinto beans, with liquid
3 cups canned kidney beans, with liquid
2 cups canned black beans, with liquid
shredded cheese for garnish
Directions:
Rehydrate the pasilla peppers in hot water for 30 minutes. Drain, remove from stems and remove the seeds. Dice the peppers.
Warm the oil in a large pot over medium heat. Add the pasilla peppers, bell peppers, jalapeno peppers, garlic and onion; cook until caramelized.
Add the turkey and cook until no longer pink.
Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add ALL of the seasonings. Stir in the beans and liquid, lower the heat and continue to cook uncovered for at least 1 hour.
*Recipe Adapted from Ryder's Turkey Chili from Food Network Magazine Aug/Sept 2009