Turkey and Pinto Bean Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Just like some Mexican moles, this chili has a bit of chocolate in it. Serve sour cream and shredded sharp cheddar cheese alongside. 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 |
Directions:
1. 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.
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