Turkey Chili with Beans and Chocolate!

You heard me right, I said chocolate! I love a true Mexican mole sauce made with chocolate & chilies together, and found this terrific chili using ground turkey and chocolate.

There are other recipes that call for cocoa powder, but this one actually uses 1 oz. of semi sweet chocolate. It had a fantastic smoky flavor. I added cannellini beans as well as pinto beans and it was a wonderful, easy Sunday winter dinner.



Turkey Chili w/ Beans and Chocolate (adapted from Epicurious):

1 large onion, chopped
1 red bell pepper, chopped
1 green pepper, 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
2 15-ounce cans pinto beans, drained
1 can of canellini or white Northern beans, drained
1 28-ounce can diced tomatoes in juice
3 cups canned low-salt chicken broth
1 ounce semisweet chocolate, chopped (I used 70% cacao))



In a large Dutch oven, add onion, bell peppers and garlic and sauté over high heat in olive oil 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.



Enjoy with some corn bread!