2 whole fresh pasilla peppers
1 yellow onion, chopped
4 Catch a Fire Italian Garlic cloves, minced
2 ears of corn, kernels removed (or 1 cup frozen corn)
1 1/2 tsp. smoked paprika
2 tsp. cumin
1/2 tsp. Dave’s Chipotle Powder – Medium
1/2 tsp. Dave’s Ancho Powder
1/2 tsp. Cayenne Hot Pepper Sea Salt
1 lb. ground turkey
1 14.5 oz can white beans (also called cannellini beans)
1 14.5 oz can diced tomatoes, with juice
1 6 oz. can tomato paste
2 cups chicken stock
1/4 cup fresh cilantro, chopped
Lime wedges, sour cream, queso fresco or cheddar cheese, scallions and fresh avocado slices.

Very first thing, get your pasilla peppers roasting. To do this, hold each pepper over the open flame from your stove with tongs. Char the peppers on all sides–don’t be scared of the burnt look of the pepper, you will be removing all of this burnt skin in the next step. If you don’t have a gas burner, you can roast them under the broiler in your oven or over a barbecue grill.

After both peppers are charred on all sides, put in a bowl and cover tightly with saran wrap. Let them sit and steam while you prepare the remaining ingredients. After they have steamed for 20 minutes, remove the saran wrap. With a towel gently pull off all of the burnt skin (it will slide right off with little effort if it has been sitting long enough.) Chop the peppers and set aside.

Chop onion and Catch a Fire Italian Garlic . Remove fresh corn kernels from the cob by standing it on end in a mixing bowl and slowly cutting in a downward motion with a chef knife.
Mix together all 6 of the spices–paprika, cumin, Dave’s Chipotle Powder – Medium, Dave’s Ancho Powder, Cayenne Hot Pepper Sea Salt, and set aside.
In a large dutch oven or heavy bottom sauce pot, heat 3 Tbsp of Extravagonzo Roaste Garlic Culinary Oil over medium high heat. Add onions and corn and cook for 3-4 minutes. Add garlic and the spice mixture. This will toast the spices, helping them to release all of their flavors and infuse the Extravagonzo Roaste Garlic Culinary Oil.
Add the ground turkey and cook over medium high heat until it begins to brown and cook through.
Add white beans, diced tomatoes with juice, chopped pasilla peppers, tomato paste and 2 cups of chicken stock. Cover, reduce to a simmer and let bubble away over low heat for at least 30 minutes, and up to an hour if you want a more intense flavor.
Just before serving add freshly chopped cilantro.
Garnish with lime wedges, sour cream, queso fresco or cheddar cheese, scallions and fresh avocado.