Prep 10 mins
Cook 45 mins
Easy to put together, smells great while cooking. The addition of fresh tomatoes makes this simple recipe a real treat, without the heat element. You can however, add the heat element, as I have included this also as an option. Feel free to add or subtract spices as your taste buds allow. Adapted from, "The Vintner's Table Cookbook".
- 1 lb turkey, ground (or cubed)
- 1 tablespoon vegetable oil (or any oil that you wish)
- 1 large onion, finally chopped
- 1 garlic clove, minced
- 1 (35 ounce) can whole tomatoes, chopped
- 1 medium tomatoes, fresh chopped (optional)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 -3 tablespoon chili powder (depending on your taste)
- 1⁄2 teaspoon dried oregano
- 1⁄2 cinnamon stick (or 1/2 teaspoon cinnamon)
- 1 1⁄2 ounces unsweetened chocolate
- 1 tablespoon red wine vinegar
- 1 (11 ounce) can cannellini beans (optional)
- 1⁄4 teaspoon salt (to taste)
- 1⁄4 teaspoon pepper (to taste)
- 1⁄4 teaspoon ground red pepper, to taste (optional)
- 1⁄4 teaspoon jalapeno powder (optional)
- 1 tablespoon low-fat sour cream
- 1 teaspoon fresh cilantro
- 1 tablespoon cheese, shredded
- Cook turkey in oil in a heavy bottomed saucepan, stirring until crumbly.
- Remove turkey from pan, and drain, leaving 1 tablespoon of oil in pan.
- Add onion, garlic to pan, and cook 3 minutes until soft.
- Add canned tomatoes, fresh tomato (if using), cumin, coriander, chili powder, oregano, and cinnamon stick to this mixture.
- Simmer uncovered for 15 minutes.
- Add turkey to this mixture, and cook for 30 minutes, letting liquid evaporate, stirring occasionally.
- Stir in chocolate, vinegar, and beans. Cook until chocolate is melted and combined well. Add salt, pepper, red pepper, and jalapeno powder to taste, if using. Remove cinnamon stick.
- Spoon in to bowls, garnish with cilantro, and sour cream, and cheese.
Enjoyed this tasty dish. We had a friend over last night and he really loved this chili and he could not believe that there was chocolate in it. I used ground turkey and an extra can of pureed tomatoes. Instead of the cannellini beans, I substituted a can of organic tri-bean blend (black, pinto and kidney beans) and I increased the seasonings due to the addition of the extra tomato sauce. Of course, my friend added some Tabasco sauce to make this dish even spicier. We served this chili mole with the condiments mentioned, a salad and some bread. Thanks for the post! Made for the Diabetic Forum - Tailgate Recipes, September, 2011.
Oh this was so heavenly delicious! It never occurred to me that the marriage of tomatoes and chocolate could result in such a joy for your tastebuds. As you can see, this was my first go at mole - thought it was nothing but a blind little black thing that produced hills in my garden. But no, it's a wonderful sauce, and this specific recipe has bought me completely. Thanks for postig this keeper, Andi!
Made for ZWT 7 South / Central America for Count Dracula And His Hot Bites.
Delicious! My family really enjoyed this chili and I loved how simple it was to put together. We served it with Aunt Bev's Hominy instead of the suggested toppings. Thanks for sharing, Andi! **Made for PRMR Holiday Special**