I served this turkey chili with cocoa powder with some beautifully ripe slices of avocado that gives the final bowl another layer of silky richness. By the way, don't let the cocoa powder in our chili spice mixture throw you off! It's only a small amount, and it really works. My chili was garnished with sour cream, diced jalapeño, cilantro, and avocado.
Ingredients
- 0.25 cups ancho chile powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 2.5 teaspoons salt
- 1.5 teaspoons ground dried chipotle pepper
- 1 teaspoon dried oregano
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon ground black pepper
- 0.25 teaspoons ground cayenne pepper
- 0.13 teaspoons ground cinnamon
Instructions
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1
Make the spice mix: Mix ancho chili powder, paprika, cumin, salt, chipotle pepper, oregano, cocoa powder, black pepper, cayenne pepper, and cinnamon in a bowl; set aside.
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2
Make the chili: Heat olive oil in a large, heavy pot over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in ground turkey and garlic. Cook and stir until turkey is no longer pink, breaking up any large chunks, 7 to 8 minutes. Stir in spice mixture. Cook until fragrant, 3 to 4 minutes.
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3
Stir in tomato purée and water. Bring to a simmer, then reduce heat to low. Cook until turkey meat is broken down, about 1 hour. Stir in beans, and continue to simmer until flavors have blended, 20 to 30 more minutes.
Nutrition Facts
Per serving
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