 |
Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 6 |
|
Cook Yourself Thin; calories per serving-355 Ingredients:
1 tablespoon olive oil |
1 lb ground turkey |
salt |
pepper |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
ground cinnamon, a pinch |
1/2 red onion, chopped (about 1 cup) |
3 garlic cloves, chopped |
2 carrots, diced (about 1 cup) |
1 (14 ounce) can chopped tomatoes, with juice |
1/2 chipotle chile in adobo, chopped |
1/2 teaspoon adobo sauce |
3 cups water |
1 tablespoon cocoa powder |
1 (15 ounce) can pinto beans, drained and rinsed |
1/2 cup chopped cilantro, plus more for garnish |
bittersweet chocolate, grated |
3 scallions, chopped |
1/2 cup nonfat yogurt |
tortilla chips |
Directions:
1. In a large pot, heat the oil over medium heat; add in turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook/stir for 3 minutes.
2. Add in chili powder, cumin, oregano, and cinnamon; cook/stir 3 minutes.
3. Add in onion, garlic, and 1/2 teaspoon salt; cover and cook until the onion is wilted, 5-7 minutes (if the onion or spices begin to stick to the pan, add 2 tablespoons water and scrape with a wooden spoon to release).
4. Add in carrots, tomatoes, chipotle pepper, adobo sauce, water, and cocoa powder; bring to a simmer, decrease heat to low, and cook, partially covered, 25 minutes.
5. Stir in the beans and 1/2 cup cilantro and cook 15 more minutes.
6. Spray a whole wheat tortilla with cooking spray and season with salt and pepper (or cayenne and ground cumin); slice thinly and bake in a preheated 400° oven for 5-10 minutes until crispy.
7. To serve: ladle into soup bowls and grate a tiny amount of chocolate over each; top with scallions, chopped fresh cilantro, and a spoonful of yogurt and some more grated chocolate; garnish with tortilla chips.
|
|