Turkey & Chocolate Mole Chili

For those of you starting to wonder if I live solely off of cupcakes, I bring you this unique chili recipe that I tried last night. I made some alterations to the original recipe found in October's issue of Fitness Magazine due to a lack of supplies. What I wound up with is a delightfully surprising combination of chili powder and cocoa, just like what you get in a mole sauce. Delicious with ground turkey and a variety of vegetables thrown in the mix. My only wish is that I'd had the cup of frozen corn called for in the original recipe as I think that would be a perfect addition. I've included it in the recipe below for your convenience.

Let me know if you give this one a try as I suspect it will become one of my winter evening staples.

Turkey & Black Bean Chili
Recipe adapted from Fitness Magazine
1 tablespoon canola oil
1 cup chopped onion
2 garlic cloves, minced
1 green or red bell pepper, diced
1 pound lean ground turkey
1 15-ounce can black beans, drained and rinsed
1 14.5-ounce can diced tomatoes with green chiles
1 8-ounce can tomato sauce
1 10-ounce can enchilada sauce
1 cup frozen corn
1 tablespoon chili powder
1 tablespoon unsweetened cocoa powder
1 teaspoon oregano
1 ounce semisweet chocolate, cut into tiny pieces

1) In a soup pot, heat the canola oil over medium-high heat. Add the onion, garlic, and bell pepper. Cook, stirring occasionally, about 3 minutes or until slightly softened.

2) Add the turkey and saute 5 minutes or until no longer pink, crumbling the meat with a spoon as it cooks. Add the beans, tomatoes, tomato sauce, enchilada sauce, corn, chili powder, cocoa powder, and oregano. Bring to a boil. Reduce heat, stir in the chocolate, and simmer 15 minutes. Ladle into bowls and serve.

Prep time: 12 minutes
Cook time: 23 minutes