Saturday, April 2, 2011

Gluten Free Turkey Chocolate Chili

When I read a recipe for chili that called for an ounce of chocolate, I just had to whip up my own interpretation! It makes sense though. Cocoa and Chili are like some immortal, South American married couple. Although we always think SWEET when we talk chocolate, Cocoa wonderfully complements the HOT spices!  After a string of amazing days, perfect for taking in the vibrant colors of Autumn, it's back to the drizzle.  Philly, in general, has pretty nice weather, in comparison to one of the dreariest places to live: Syracuse... my home town:)  Because of my frame of reference, I never seem to catch the hum-drum, half-empty glass mentality that locals often adorn after but a few days of rain.

Rainy weather is Chili weather.  So I figured what better time to share one of my most favorite recipes of late - Turkey Chocolate Chili!!  This chili's broth is light and spicy, almost like a stew, and absolutely warm your insides with spicy deliciousness!  Feel free to cut back on the chili powder, or add more chocolate depending on your tastes, but don't omit the chocolate! Trust me, you'll barely know it's there, but it gives this dish a subtle, wonderful aftertaste.  For the chicken broth, I used "Better Than Bouillon" but you can use whatever GF vegetable or chicken broth you like. 

  • 2 pounds ground turkey
  • 1 large onion (chopped)
  • 2 medium red bell peppers (chopped)
  • 6 garlic cloves (finely diced)
  • 4 tblsp chili powder
  • 2 tsp ground cumin
  • 1 1/2 tsp dried oregano
  • 3 can of pinto beans (drained)
  • 1 28-ounce can diced tomatoes w/juice
  • 3 cups vegetable or chicken broth (Make Sure It's GF!)
  • 2 ounces of semisweet chocolate (chopped)
  • Cooking Spray (Make Sure It's GF!)

  1. Coat the bottom of a heavy pot with cooking spray.
  2. Add onions, bell pepper and garlic. Saute over high heat until vegetables begin to soften (about 6-8 minutes).
  3. Add turkey and saute until no longer pink, breaking it up while it cooks (about 5 minutes).
  4. Mix in the chili powder, cumin and oregano, stirring for about a minute.
  5. Add the beans, tomatoes with juice, broth and chopped chocolate.
  6. Bring the pot to a boil, then reduce to medium. Cook uncovered, stirring occasionally, for about an hour. 
  7. Add a little S&P and chow down! You're going to love it!!!

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