Just like some Mexican moles, this chili has a bit of chocolate in it. Serve sour cream and shredded sharp cheddar cheese alongside.
Makes 6 to 8 servings.
INGREDIENTS
# nonstick olive oil spray
# 1large onion, chopped
# 2medium-size red bell peppers, chopped
# 6garlic cloves, chopped
# 2pounds ground turkey
# 3tablespoons chili powder
# 1 1/2teaspoons ground cumin
# 1 1/2teaspoons dried oregano
# 315-ounce cans pinto beans
, drained# 128-ounce can diced tomatoes in juice
# 3cups canned low-salt chicken broth
# 1ounce semisweet chocolate, chopped
#
DIRECTIONS
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.
Article Source: http://www.dayrecipe.com
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