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Turkey Chili with Notes of Chocolate and Cinnamon

Course Main Course
Cuisine American
Keyword Turkey Chili, Turkey Chili with Notes of Chocolate and Cinnamon
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

  • 2 tablespoons olive oil
  • 2 cups coarsely chopped onions
  • 2 tablespoons chopped garlic
  • ½ sweet red and green peppers cored, deveined and chopped into a medium dice
  • 1 jalapeno pepper seeded and finely chopped optional
  • 1 tablespoon dried oregano
  • 4 tablespoons Ancho chili powder preferably Penzey’s
  • 2 teaspoons ground cumin
  • 1 ½ tablespoons cocoa powder
  • ¾ teaspoon ground cinnamon
  • 2 tablespoons brown sugar
  • 2 pounds ground turkey breast
  • 28 ounces canned petite diced tomatoes
  • 1 14- 1/2 ounce canned beef broth
  • leaves the stems of a bunch of cilantro finely chopped and reserving all of the leaves to add later
  • 1 15 ounce can of red kidney beans drained and rinsed
  • 2 15 ounce cans pinto beans drained and rinsed
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream optional
  • ½ avocado per person cubed
  • tortilla or corn chips for dipping

Instructions

  1. Heat the oil over medium high heat in a large heavy pot and add the onion, garlic, peppers (including jalapeno if you are using it). Cook until softened but don’t let the vegetables brown or overcook as they will lose their flavor.
  2. Add the oregano, chili powder, cumin, cocoa powder, cinnamon and brown sugar and raise heat to high stirring to toast the spices for about 2 minutes until they release their aroma.
  3. Add the ground turkey and break it up with a spoon. The turkey should lightly brown, about 6-7 minutes, stirring it until no pink is left in the meat.
  4. Add the tomatoes, beef broth, cilantro stems and drained beans. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, for 40 minutes.
  5. Serve in large bowls with cheddar cheese, sour cream, avocado and tortilla or corn chips.