Sunday, December 4, 2011
As promised...Turkey Chili
This recipe is adapted from this recipe at Simply Sugar & Gluten Free. The cookbook calls for ancho chile powder, which I didn't use. It's a unique recipe with unsweetened cocoa powder and a tinge of agave nectar to form a sort of mexican mole. It makes it very yummy!
2T. olive oil
1 large onion, finely chopped
2 medium red bell peppers, seeded and diced
6 garlic cloves, grated fine, or minced (I used roasted garlic from a jar)
1 lb. leftover turkey meat, shredded, or ground turkey
2 t. salt
2 t. ground cumin
1 1/2 t. dried oregano
1/2 t. ground cinnamon
1/4 t. cayenne pepper
2 (15oz.) cans pinto beans, drained and rinsed
1 (28oz) can diced tomatoes
3-4c. chicken broth
3 T. cocoa powder
1 T. agave nectar
Heat oil in a 6-8qt. heavy-bottomed stockpot over medium heat until hot. Add onion and bell pepper and cook until soft.
In a small bowl, mix the cocoa powder and agave with enough water to form a thick paste.