We are on the hunt for an awesome chili recipe – we’re getting closer, but still haven’t found one that’s just right. I don’t know quite what we’re even looking for at this point, but we will continue trying recipes until we find it (its a tough job, but someone has to do it!).
We’ve made one with steak and chorizo and we also like my mom’s white chicken chili. This week’s chili has chocolate in it. Yes, I typed that correctly: chocolate.
While this chili still didn’t have what we were looking for (I really wish I knew what we wanted), it was still delicious and was pretty healthy since it used ground turkey instead of beef – you really can’t tell the difference! The chocolate lends a really earthy taste to this soup and really feels right at home here.
On a side note, if you’ve got a chili recipe you think we’d enjoy, send it my way! We love trying new ones!
- 2 c. diced onion (about 1 large)
- 1 c. chopped red bell pepper
- 1 tsp. minced garlic
- 1 1/4 lbs. ground turkey breast
- 3 TBS brown sugar
- 2 TBS ancho chile powder
- 1 TBS unsweetened cocoa
- 1 tsp. ground cumin
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. salt
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 1 (14-ounce) can fat-free, less-sodium beef broth
- 2 chipotle chiles, canned in adobo sauce, minced
- 2 oz. unsweetened chocolate, chopped
- 4 oz. goat cheese, crumbled
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey to pan; sauté 8 minutes or until turkey is browned and vegetables are tender. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally. Add chocolate, stirring to melt. Top with goat cheese crumbles.
Adapted from Cooking Light