Just like some Mexican moles, this chili has a bit of chocolate in it. Serve sour cream and shredded sharp cheddar cheese alongside.

Makes 6 to 8 servings.

INGREDIENTS

  • nonstick olive oil spray
  • 1large onion, chopped
  • 2medium-size red bell peppers, chopped
  • 6garlic cloves, chopped
  • 2pounds ground turkey
  • 3tablespoons chili powder
  • 1 1/2teaspoons ground cumin
  • 1 1/2teaspoons dried oregano
  • 315-ounce cans pinto beans, drained
  • 128-ounce can diced tomatoes in juice
  • 3cups canned low-salt chicken broth
  • 1ounce semisweet chocolate, chopped

  • DIRECTIONS

    Generously spray bottom of heavy large pot with nonstick spray. Add onion, bell peppers and garlic and sauté over high heat until vegetables begin to soften, about 8 minutes. Add turkey and sauté until no longer pink, breaking up large pieces with back of fork, about 5 minutes. Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour. Season with salt and pepper.