Cocoa powder adds richness and depth to this delicious turkey chili from Chef John. Garnish with ripe avocado slices, sour cream, jalapeño, and cilantro.
Preparation Time
10 mins
Cooking Time
1 hr 40 mins
Total Time
1 hr 50 mins
Calories
448 Calories
Recipe Instructions
Step 1
Make the spice mix: Mix ancho chili powder, paprika, cumin, salt, chipotle pepper, oregano, cocoa powder, black pepper, cayenne pepper, and cinnamon in a bowl; set aside.
Step 2
Make the chili: Heat olive oil in a large, heavy pot over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in ground turkey and garlic. Cook and stir until turkey is no longer pink, breaking up any large chunks, 7 to 8 minutes. Stir in spice mixture. Cook until fragrant, 3 to 4 minutes.
Step 3
Stir in tomato purée and water. Bring to a simmer, then reduce heat to low. Cook until turkey meat is broken down, about 1 hour. Stir in beans, and continue to simmer until flavors have blended, 20 to 30 more minutes.
Ingredients
1 teaspoon unsweetened cocoa powder
2 cups water
1 onion, chopped
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 tablespoon paprika
1 tablespoon ground cumin
1 cup tomato puree
2 (12 ounce) cans pinquito or pinto beans, drained and rinsed
