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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Kathy Farrell-Kingsley, Chocolate Therapy: Indulgent Recipes to Lift Your Spirits, Cooking Light DECEMBER 2007 Ingredients:
cooking spray |
2 cups diced onions (about 1 large) |
1 cup red bell pepper, chopped |
1 teaspoon garlic, minced |
1 1/4 lbs ground turkey breast |
3 tablespoons brown sugar |
2 tablespoons dried ancho chile powder |
1 tablespoon unsweetened cocoa |
1 teaspoon ground cumin |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon salt |
2 (15 ounce) cans pinto beans, rinsed and drained |
2 (14 1/2 ounce) cans diced tomatoes, undrained |
1 (14 ounce) can chicken broth |
2 chipotle chiles, canned in adobo sauce, minced |
2 ounces unsweetened chocolate, chopped |
1/2 cup light sour cream |
green onion, chopped (optional) |
Directions:
1. 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. Ladle 1 1/4 cups chili in each of 8 bowls; top each serving with 1 tablespoon sour cream. Garnish with green onions.
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