I love chili. It is one of my go to dishes for a meal that is easy, filling, inexpensive and oh so simple to make. Although I love a traditional chili recipe, and this amazing sweet potato turkey chili, I’m always looking for a new take on a beloved recipe. I came across this recipe for turkey chili, which included traditional mole ingredients such as cocoa powder and cinnamon. If you’ve never heard of mole, it is a very traditional Mexican sauce that can be prepared in tons of different ways. Moles can be yellow, green, orange, red and the classic dark red and brown sauces. They almost always start with chiles, maybe some sour ingredients like tomatillos, spices, nuts/seeds and/or dried fruit, thickeners like day old bread, and chocolate. If chocolate is used, it is added at the end of the cooking process, as moles typically cook for long periods of time.
But this post is about chili, not mole! I call it “mole style” because of the unsweetened cocoa powder and cinnamon that is added the recipe, along with chipotle chile in adobo sauce. Chipotles in adobo are super spicy, but delightfully smoky and best of all, a little goes a long way!
I highly recommend this spin on a beloved, classic dish such as chili. Feel free to serve with a dollop of plain Greek yogurt and shavings of bittersweet chocolate atop the bowl. Trust me!
mole-style turkey chili.
adapted from myrecipes.com
1 pound lean ground turkey
1 tablespoon grapeseed oil
1/2 sweet onion, diced
3 garlic cloves, minced
2 carrots, finely diced
1 14 oz. can pinto beans, drained and rinsed
1 14 oz. can tomatoes, diced or petite diced with juices
1/2 chipotle pepper in adobo sauce, diced (seeds removed if desired), plus 1 teaspoon of the sauce
2.5 teaspoons chili powder (NOT cayenne)
1.5 teaspoons ground cumin
1 teaspoon dried oregano
1/8 teaspoon cinnamon
1 teaspoon sea salt
1/4 teaspoon black pepper
1 heaping tablespoon of unsweetened raw cocoa powder (I really love the Nativa Naturals cacao)
2 cups chicken broth
1 cup water
1/2 cup cilantro, chopped, for garnish
3 scallions, sliced, for garnish
tortilla chips, for serving
Heat a heavy bottomed pot over medium heat and add 1/2 tablespoon oil, until slightly shimmering and hot. Add turkey and cook for 5 minutes, breaking apart as it cooks until cooked through. If desired, drain turkey in a colander and return to pan.
Add remaining 1/2 tablespoon oil to turkey and add onions, garlic, chili powder, cumin, oregano, salt and pepper and stir well to combine. Cook for 3 minutes and add carrots. Cook for additional 3-5 minutes, or until onion is translucent and soft and garlic is fragrant. Stir spices frequently, and allow them to bloom and become fragrant. Add a tablespoon or two of water and scrape gently with a wooden spoon if needed to release spices on the bottom of the pan.
Add tomatoes, chipotle chili and adobo sauce, chicken broth, water and cocoa powder and stir to combine. Increase heat and allow pot to come to a boil. Reduce to a simmer, cover, and cook for 25-30 minutes, stirring occasionally. Stir in beans and cook for an additional 15 minutes.
Top with cilantro and scallions prior to serving. Serve with baked tortilla chips if desired.
Serves 6. Freezes beautifully!
**Please use organic ingredients wherever possible**