|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
|2||tablespoons chili powder|
|1||teaspoon ground cumin|
|1/4||teaspoon ground cinnamon|
|1|| (14.5-ounce) can no salt added diced
|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|
- 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
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.
Nutrition per serving
Calories: 374, Protein: 29g, Carbohydrates: 36g, Fiber: 7g, Fat: 14g, Saturated Fat: 3g, Cholesterol: 47mg,