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Chili with Chipotle and Chocolate
SUBMITTED BY: Kathy Farrell-Kingsley
2 cups diced onion (about 1 large)
1 cup chopped red bell pepper
1 teaspoon minced garlic
1 1/4 pounds ground turkey breast
3 tablespoons brown sugar
2 tablespoons ancho chile powder
1 tablespoon unsweetened cocoa
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 (15-ounce) cans pinto beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
2 chipotle chiles, canned in adobo sauce, minced
2 ounces unsweetened chocolate, chopped
1/2 cup light sour cream
Chopped green onions (optional)
Heat a Dutch oven over medium-high heat.
Coat pan with cooking spray.
Add onion, bell pepper, garlic, and turkey to pan; sauté 8 minutes or until turkey is browned and vegetables are tender.
Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil.
Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally.
Add chocolate, stirring to melt.
Ladle 1 1/4 cups chili in each of 8 bowls; top each serving with 1 tablespoon sour cream. Garnish with green onions.
CALORIES 257(23% from fat); FAT 6.6g (sat 3.8g,mono 1.7g,poly 0.2g); PROTEIN 23.6g; CHOLESTEROL 34mg; CALCIUM 78mg; SODIUM 603mg; FIBER 6g; IRON 2.6mg; CARBOHYDRATE 26g