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      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.