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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From the cook yourself thin cookbook. Ingredients:
1 tablespoon olive oil |
1 lb ground turkey |
salt |
pepper |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 pinch ground cinnamon |
1/2 red onion, chopped (about 1 cup) |
3 garlic cloves, chopped |
1 (14 ounce) can chopped whole tomatoes, with juice |
1/2 chipotle chile in adobo, seeded and chopped |
1/2 teaspoon adobo sauce (from chipotle pepper jar) |
3 cups water |
1 tablespoon cocoa powder |
2 (14 -15 ounce) cans pinto beans, drained and rinsed |
1/2 cup chopped cilantro |
3 scallions, chopped (optional) |
1/2 cup nonfat yogurt (optional) |
Directions:
1. In a large skillet, heat the oil over medium heat. Add the turkey and a bit of salt and pepper and cook, stirring, for about 3 minutes. Add the chili powder, cumin, oregano, and cinnamon, and cook, stirring, another 3 minutes or until the water evaporates and the turkey sizzles.
2. Add the onion, garlic, and a bit of salt. Cover and cook until the onion is wilted, 5-7 minutes. (If the onion or spices stick to the pan, add 2 tbs water and scrape with a wooden spoon).
3. Add the tomatoes, chipotle pepper, adobo sauce, water, and cocoa powder. Bring to a simmer, reduce the heat to low, and cook, partially covered, 25 minutes. Stir in the beans and cilantro and cook 15 more minutes.
4. Optional: Serve with a spoonful of yogurt, scallions, cilantro, grated bittersweet chocolate, and/or tortilla chips.
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