Just like some Mexican moles, this chili has a bit of chocolate in it. Serve sour cream and shredded sharp cheddar cheese alongside.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
Nonstick olive oil spray
1
large onion, chopped
2
medium-size red bell peppers, chopped
6
garlic cloves, chopped
2
pounds ground turkey
3
tablespoons chili powder
1
1/2 teaspoons ground cumin
1
1/2 teaspoons dried oregano
3
15-ounce cans pinto beans, drained
1
28-ounce can diced tomatoes in juice
3
cups canned low-salt chicken broth
1
ounce semisweet chocolate, chopped
Need to make a substitution?
Preparation
Generously spray bottom of heavy large pot with nonstick spray. Add onion, bell peppers and garlic and sauté over high heat until vegetables begin to soften, about 8 minutes. Add turkey and sauté until no longer pink, breaking up large pieces with back of fork, about 5 minutes. Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour. Season with salt and pepper.