Chili with Chipotle and Chocolate

Smoky chipotle chiles and earthy chocolate add depth and richness to chili.

Yield: 8 servings

Ingredients

• Cooking spray
• 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)

Preparation

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey to pan; sauté 8 minutes or until turkey is browned and vegetables are tender. 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. Ladle 1 1/4 cups chili in each of 8 bowls; top each serving with 1 tablespoon sour cream. Garnish with green onions.

Nutritional Information

Calories:

257 (23% from fat)

Fat:

6.6g (sat 3.8g,mono 1.7g,poly 0.2g)

Protein:

23.6g

Carbohydrate:

26g

Fiber:

6g

Cholesterol:

34mg

Iron:

2.6mg

Sodium:

603mg

Calcium:

78mg

Kathy Farrell-Kingsley, Chocolate Therapy: Indulgent Recipes to Lift Your Spirits, Cooking Light, DECEMBER 2007