Chili with Chipotle and Chocolate

8 servings


2 cups diced onion (about 1 large)

1 cup chopped red bell pepper

1 teaspoon minced garlic

1 1/4 pounds ground turkey breast

3 tablespoons brown sugar

2 tablespoons ancho chile powder

1 tablespoon unsweetened cocoa

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

2 (15-ounce) cans pinto beans, rinsed and drained

2 (14.5-ounce) cans diced tomatoes, undrained

1 (14-ounce) can fat-free, less-sodium chicken broth

2 chipotle chiles, canned in adobo sauce, minced

2 ounces unsweetened chocolate, chopped

1/2 cup light sour cream

Chopped green onions (optional)

Method of Preparation:

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey to pan; saut 8 minutes or until turkey is browned and vegetables are tender.

2. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally. Add chocolate, stirring to melt.

3. Ladle 1 1/4 cups chili in each of 8 bowls; top each serving with 1 tablespoon sour cream. Garnish with green onions.