Listen Live on  

Kool 108

Minnesota's Greatest Hits
On Air Now Listen Live on  

Lee Valsvik

Chili for the Big Game!

Chili for the Big Game!
Chili with Chipotle and Chocolate
SUBMITTED BY: Kathy Farrell-Kingsley

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)

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.

Serves 8.

CALORIES 257(23% from fat); FAT 6.6g (sat 3.8g,mono 1.7g,poly 0.2g); PROTEIN 23.6g; CHOLESTEROL 34mg; CALCIUM 78mg; SODIUM 603mg; FIBER 6g; IRON 2.6mg; CARBOHYDRATE 26g

Read more:

Recommended Stories