As promised...Turkey Chili

Mmm!
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.

Add the garlic and cook until fragrant. If using ground turkey, add the turkey and cook until no longer pink, breaking apart any large pieces as it cooks. If using leftover turkey, proceed to the next step.

Stir in the salt, cumin, oregano, and cinnamon. Add cayenne as indicated or to taste. Mix well and cook until the spices are fragrant. Add the pinto beans, tomatoes and broth. Bring to a boil.
In a small bowl, mix the cocoa powder and agave with enough water to form a thick paste.

Stir into the chili until dissolved. Reduce to a simmer, stir in the cooked turkey, if using, and cook the chili uncovered stirring occasionally for 1 hour, or until the desired consistency is reached.

Serve as is, or with your favorite chili toppings (and of course, cornbread!).