Turkey Chocolate Chili

INGREDIENTS

4    tablespoons olive oil, divided

1    medium white onion, chopped

1    each green, red bell peppers, seeded, diced ½ inch

4    cloves garlic, chopped

2    jalapeno peppers, seeded, chopped*(1)

3    tablespoons chili powder

1    tablespoon cumin powder

1    tablespoon dried oregano

1    teaspoon cinnamon

1    ounce coarsely grated semi-sweet chocolate

1    small can (7 ounces) tomato sauce

1    cup chicken or vegetable broth

1    pound ground turkey

1    can (15 ounces) diced tomatoes, undrained

2-3    cans (15 ounces) kidney beans, rinsed, drained*(2)

METHOD

Heat a large skillet over medium-high heat and add 2 tablespoons of the olive oil. When heated, add the chopped onion and cook for 3 to 4 minutes until translucent. Add the peppers and cook for 3 to 4 minutes until just tender. Add the garlic and cook for 1 minute.

Add the jalapenos, chili powder, cumin, oregano, cinnamon, chocolate, tomato sauce and broth. Bring to a boil, lower the heat to a simmer and continue to cook for 6 to 8 minutes until the chocolate is completely melted and absorbed and the vegetables are all very tender.

Remove the contents to a food processor or blender and, working carefully and in batches if necessary, process to a puree. Pour into a very large sauce pan or Dutch oven and add the diced tomatoes and kidney beans. Stir to combine and set aside.

Clean the skillet and return to medium-high heat. Add the remaining olive oil and, when heated, add the ground turkey. Stir, breaking up the turkey to little bits*, and cook until browned, about 5 to 6 minutes. Add to the sauce pan and put the sauce pan on the medium-high heat. Stir to combine, lower the heat to a slow simmer and cook for 6 to 8 minutes to combine the flavors. Serve in individual bowls garnished with grated pepper jack cheese.

*NOTES:  

(1) Most of the heat in jalapeno peppers comes from the seeds and interior white membranes. Remove as much of this as desired to affect the eventual heat of the chili.

(2) You can use either red or white (Cannellini) beans or a combination thereof.

(3) A potato masher worked really well to break up the turkey while it browned.

Based on a recipe in Epicurious magazine