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.
5 tsp of peanut oil, divided
1 lb of ground turkey breast
1 each of medium onion, chopped
1 each of medium green bell pepper, chopped
4 each of garlic cloves
2 tbsp of ground ancho chili powder
2 tbsp of chili powder
1 tsp of ground cumin
1/4 tsp of ground cinnamon
1 can of no salt added diced tomatoes, (14.5-ounce can)
1 can of no salt added black beans, (15 oz can), drained and rinsed
1 cup of fresh or frozen corn kernels
1 cup of low sodium chicken broth
6 tbsp of creamy peanut butter
1 oz of semi-sweet chocolate, chopped
- 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.
Estimated Nutritional Information