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.
# 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
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