Ingredients
6
6 servings
- •0.25 cup ancho chile powder
- •1 tablespoon paprika
- •1 tablespoon ground cumin
- •2.5 teaspoons salt
- •1.5 teaspoons ground dried chipotle pepper
- •1 teaspoon dried oregano
- •1 teaspoon unsweetened cocoa powder
- •1 teaspoon ground black pepper
- •0.25 teaspoon ground cayenne pepper
- •0.125 teaspoon ground cinnamon
- •1 tablespoon olive oil
- •1 onion, chopped
- •2.5 pounds ground turkey
- •3 cloves garlic, minced
- •1 cup tomato puree
- •2 cups water
- •2 (12 ounce) cans pinquito or pinto beans, drained and rinsed
Instructions
- Make the spice mix: Mix ancho chili powder, paprika, cumin, salt, chipotle pepper, oregano, cocoa powder, black pepper, cayenne pepper, and cinnamon in a bowl; set aside.
- Make the chili: Heat olive oil in a large, heavy pot over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in ground turkey and garlic. Cook and stir until turkey is no longer pink, breaking up any large chunks, 7 to 8 minutes. Stir in spice mixture. Cook until fragrant, 3 to 4 minutes.
- Stir in tomato purée and water. Bring to a simmer, then reduce heat to low. Cook until turkey meat is broken down, about 1 hour. Stir in beans, and continue to simmer until flavors have blended, 20 to 30 more minutes.
Nutritional Facts
Per 6 servings
- Calories: 448
- Carbohydrate: 28g
- Fat: 19g
- Fiber: 9g
- Protein: 45g
- Sugar: 4g
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