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Chocolate Chili Recipe

This Chocolate Chili recipe is a one-pot meal that you can make under 45 minutes. Made with unsweetened chocolate, cocoa powder, sweet potatoes, and beans, it is the perfect balance of sweet and savory with a deep rich mole-like flavor.
Course Soup
Cuisine Mexican Cuisine
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 274kcal

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion chopped ~ approximately 1 cup
  • 2 jalapenos seeded and chopped (A medium-sized bell pepper would also work)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 lbs ground turkey I used 93%
  • 4 cloves garlic minced
  • 1 tablespoon tomato paste
  • 2 tablespoons unsweetened cocoa powder
  • 2 oz. unsweetened chocolate roughly chopped
  • 1 large or 2 medium sweet potatoes peeled and cut into 1-inch cubes
  • 1 15 oz. can of black beans , drained and rinsed
  • 1 15 oz. can of red kidney beans , drained and rinsed
  • 1 28 oz. can of diced tomatoes with their juices
  • 3 cups chicken stock
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ cup fresh cilantro roughly chopped - (Optional) plus more as garnish

Toppings

  • ¼ cup sour cream optional
  • ¼ cup pumpkin seeds - options;
  • 1 lime cut into wedges
  • Maple syrup - optional

Instructions

  • Heat oil in a large heavy-bottomed pot (like a Dutch oven) over medium-high heat. Add onion, jalapenos, chili powder, ground cumin, and ground coriander. Cook, stirring frequently, for 5-6 minutes or until onions are softened.
  • Add in the ground turkey and cook, breaking the meat with a wooden spoon, until no pink parts remain. Stir in the garlic and tomato paste and cook for another minute or so.
  • Add in the cocoa powder, unsweetened chocolate, sweet potatoes, black beans, kidney beans, tomatoes, chicken stock, and salt and black pepper. Give it a big stir. Bring it to a boil, turn the heat down to medium-low and let it simmer for 20-25 minutes or until sweet potatoes are fully cooked. If using, stir in the chopped cilantro.
  • Ladle into bowls. Top each serving with a dollop of sour cream on top and drizzle with a teaspoon of maple syrup and a squeeze of fresh lime juice. Garnish with pumpkin seeds and chopped cilantro. Serve.

Notes

  • Storage: To store your leftover chili, bring it to room temperature, transfer it to an airtight container, and put in the fridge for up to 4 days.
  • Freezer: Your chocolate chili can be stored in the freezer for up to 2 months. Just bring it to room temperature and store it in a freezer friendly airtight container before placing it in the freezer.
  • Thaw: When thawing this dish, put it in the fridge overnight. Then, reheat the chili just before serving.

Nutrition

Calories: 274kcal | Carbohydrates: 26g | Protein: 25g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 797mg | Potassium: 901mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6492IU | Vitamin C: 21mg | Calcium: 100mg | Iron: 5mg