Peanutty Oaxacan Flavored Turkey Chili
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 pepper* |
| 2 | tablespoons chili powder |
| 1 | teaspoon ground cumin |
| 1/4 | teaspoon ground cinnamon |
| 1 | (14.5-ounce) can no salt added diced tomatoes |
| 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 |
Instructions:
- 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.
- 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