Lick-Your-Lips Chili

Lick-Your-Lips Chili

Photo by Cheryl J.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon(s) olive oil

  • ½

    pound(s) lean ground turkey

  • 1

    medium onion, chopped

  • 1

    medium red bell pepper, cut into ¼-in. pieces

  • 1

    poblano pepper, cut into ¼-in. pieces

  • 1

    clove(s) garlic, finely chopped

  • 2

    tablespoon(s) chili powder

  • 2

    teaspoon(s) ground cinnamon, plus more for serving

  • 1

    teaspoon(s) ground cumin

  • 1

    teaspoon(s) ground coriander

  • 1

    4-oz can(s) chopped green chiles

  • Kosher salt and pepper

  • 5

    thin slice(s) prosciutto (optional)

  • 6

    cup(s)low-sodium tomato juice

  • 1

    28-oz can(s) diced fire-roasted tomatoes

  • 3

    ounce(s) semisweet chocolate, chopped (about ½ cup)

  • 1

    15-oz can(s) chickpeas, rinsed

  • 1

    15-oz can(s) kidney beans, rinsed

  • 1

    15-oz can(s) black beans, rinsed

  • Sour cream, shredded Asiago and cornbread (recipe, opposite), for serving

Directions

Heat the oil in a large saucepan over medium heat. Add the turkey and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes. Add the onion, peppers, garlic, chili powder, cinnamon, cumin, coriander, green chiles, and ½ tsp each salt and pepper. Cook, stirring occasionally, until the vegetables are just tender, 6 to 8 minutes. Meanwhile, if using the prosciutto, cook it in a large nonstick skillet over medium heat until crisp, 3 to 4 minutes. Transfer to a plate to cool, then chop into pieces and add to the saucepan. Add the tomato juice, tomatoes and chocolate and bring to a simmer. Add the chickpeas and beans and gently simmer, covered, stirring occasionally, for 1 hour. Uncover and cook, stirring occasionally, until slightly thickened, 1 to 1½ hours more. Serve with sour cream, Asiago, additional cinnamon and cornbread, if desired.


Nutrition

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