Chili with Chipotle and Chocolate

Randy Mayor; Cindy Barr

Never had chili with chocolate?  Smoky chipotle chiles and earthy unsweetened chocolate add unexpected depth and richness to this hearty chili.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 23%
  • Fat: 6.6g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 23.6g
  • Carbohydrate: 26g
  • Fiber: 6g
  • Cholesterol: 34mg
  • Iron: 2.6mg
  • Sodium: 603mg
  • Calcium: 78mg

Ingredients

  • Cooking spray
  • 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)

Preparation

  1. 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.
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