Peanutty Oaxacan Flavored Turkey Chili

Aug 24, 2010Dinner, Recipes

Chocolate is traditionally used in certain savory dishes in Mexico to add depth—not candy-like sweetness—as it does in this robustly flavorful chili.

The chili gets even better as it sits, so by all means make it a day ahead. Better still, make a double batch and re-heat it in the microwave for an almost-instant healthful lunch or second dinner.


6 portions

5  teaspoons peanut oil, divided
 1  pound ground turkey breast
 1  medium onion, chopped
1  medium green bell pepper, chopped
 4  garlic cloves, minced
 2  tablespoons ground ancho chile
 2  tablespoons chili powder
 1  teaspoon ground cumin
 1/4  teaspoon ground cinnamon
 1  (14.5-ounce) can no salt added diced
1  (15-ounce) can no salt added black
beans, drained and rinsed
 1  cup fresh or frozen corn kernels
 1  cup low sodium chicken broth
 6  tablespoons creamy peanut butter
 1  ounce semi-sweet chocolate, chopped
 1  teaspoon salt


  1. Heat 1 tablespoon of the oil in a Dutch oven over medium-high. Add the turkey and cook, breaking into smaller pieces, until no longer pink, about 4 minutes; transfer to a bowl.
  2. Return the pot to the stove and heat the remaining 2 teaspoons oil over medium-high. Add the onion, bell pepper and garlic; cook, stirring occasionally, until slightly softened, 3-4 minutes. Stir in the ancho chile, chili powder, cumin and cinnamon; cook, stirring, 30 seconds. Add the tomatoes, beans, corn, broth and peanut butter. Bring to a boil, reduce the heat to medium-low, cover and simmer, stirring occasionally, 20 minutes. Remove from the heat and stir in the chocolate until melted. Season with the salt.

*found in the spice aisle in most supermarkets

Nutrition Information:

Calories: 374, Protein: 29g, Carbohydrates: 36g, Fiber: 7g, Fat: 14g, Saturated Fat: 3g, Cholesterol: 47mg,
Sodium: 524mg