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Spiced Turkey Chili with Roasted Peppers and Dark Chocolate

This turkey chili combines ground turkey with roasted peppers, cinnamon, and spices, simmered slowly to develop deep, layered flavors. Finished with a splash of dark chocolate, it results in a hearty, thick stew with a smoky, rich appearance and a complex, inviting aroma.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground turkey lean
  • 2 roasted red peppers diced
  • 1 teaspoon ground cinnamon
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 clove garlic minced
  • 1 cup chicken or vegetable broth
  • 1/4 cup dark chocolate bittersweet, chopped
  • 1 can (14 oz) diced tomatoes with juice
  • 1 can (15 oz) kidney beans drained and rinsed
  • to taste Salt and pepper

Equipment

  • Knife
  • Cutting board
  • Large pot or Dutch oven
  • Wooden Spoon

Method
 

  1. Heat a large pot over medium heat and add a splash of oil. Once shimmering, add the ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Stir occasionally and smell the savory aroma that develops.
  2. Add the minced garlic and diced roasted peppers to the turkey. Stir well and cook for 2 minutes until fragrant; you'll notice the mixture bubbling softly.
  3. Sprinkle in the ground cinnamon, chili powder, and smoked paprika. Mix thoroughly, coating all the ingredients with the spices, and cook for another minute; the spices should become fragrant and darker in color.
  4. Pour in the diced tomatoes with their juice, along with the broth. Stir to combine, allowing the mixture to come to a gentle simmer with some bubbling and a rich tomato aroma.
  5. Bring the chili to a simmer, then reduce the heat to low. Cover partially and let it simmer gently for about 25 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
  6. Stir in the drained kidney beans and chopped dark chocolate. Continue simmering uncovered for another 7-10 minutes until the chili is thick, and the chocolate has melted into the broth, giving it a glossy, velvety appearance.
  7. Taste and season with salt and pepper as needed. Once seasoning is adjusted, remove from heat and let the chili rest for a few minutes to settle flavors and slightly thicken.
  8. Serve the chili hot, garnished with your favorite toppings if desired. The stew should look thick with vibrant red and dark chocolate tones, emitting inviting smoky and spicy aromas.

Notes

For an extra smoky flavor, add a dash of chipotle powder. To make it spicier, stir in a pinch of cayenne or hot sauce before serving.