Rhubarb Chili

A thick and hearty turkey and bean chili with a twist! Rhubarb is added to this kid-pleasing stew perfect for a cool spring night.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 338 Calories

Ingredients

• 1 tablespoon white sugar
• 2 tablespoons unsweetened cocoa powder
• 1 onion, chopped
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 2 tablespoons chili powder
• 2 (14.5 ounce) cans diced tomatoes
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 teaspoon sea salt
• 1 large red bell pepper, chopped
• 2 tablespoons extra-virgin olive oil
• 3 cups chopped fresh rhubarb (1/2-inch pieces)
• 1 cup frozen white corn
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground allspice
• 1.5 teaspoons ground cumin
• 1.5 pounds ground turkey
• 0.125 teaspoon ground cayenne pepper

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add rhubarb, onion, red bell pepper, and salt; cook and stir until tender, about 5 minutes. Add ground turkey and garlic and cook until turkey starts to brown, about 5 minutes.

Step 2

Stir chili powder, cocoa powder, white sugar, cumin, cinnamon, allspice, and cayenne pepper into the pot; cook and stir for 3 minutes. Add blacks beans, diced tomatoes, and corn; mix well to combine. Bring chili to a boil, reduce heat and simmer, covered, until thickened and flavors are combined, about 30 minutes. Season with salt and black pepper.