Recipe by senseicheryl
From Hungry Girl: "HG Heads Up! This recipe is crazy-spicy (in a very good way!). But if you like a little less heat, only use 2 chipotle peppers..." PER SERVING (about 1 cup): 172 calories, 3.5g fat, 790mg sodium, 22.5g carbs, 5.5g fiber, 6.5g sugars, 13g protein -- POINTS. value 3*
Top Review by Gypsy Wife
This chili is fantastic! It really is better the next day, the flavors really mellow out.
I did make a few alterations:
We do not like ground turkey so I used 95% extra lean ground beef. Also, I didn't add the chocolate, I'm not fond of it in chili. I substituted a can of Mexican stewed tomatoes in place of the diced tomatoes and did not drain the juice.
I will have to make it a little less spicy next time (used 4 of the chiles this time) for my family as it was just too spicy for them. It was wonderful spicy for me though, if you like spicy keep the 4 chipotle peppers!
I also used an entire bag of frozen pepper strips, un-thawed and drained, instead of fresh bell peppers, as I had those on hand.
I will make this again and again. Thank you Hungry Girl, YOU ROCK!!
- 1 lb lean ground turkey, raw
- 1 (29 ounce) can tomato sauce
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 (15 ounce) can chili beans, undrained (pinto beans in chili sauce)
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 3⁄4 cup sweet corn, canned, drained
- 4 -5 chipotle chiles in adobo, canned, chopped, sauce reserved
- 2 bell peppers, chopped (in different colors)
- 1 large onion, chopped
- 2 carrots, chopped
- 2 teaspoons garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1⁄2 ounce dark chocolate (70% broken into small pieces cacao)
- 1 dash salt, to taste
- 1 dollop nonfat sour cream
Directions See How It's Made
- Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add turkey and spread it around in the pan to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any fat or liquid, and then transfer turkey to the crock pot.
- Add all other ingredients except for the chocolate to the crock pot. Add 1 tablespoon adobo sauce (from the canned chipotles). Mix well to combine.
- Cover and cook on high for 2 hours, and then reduce heat to low and cook for an additional 3 hours. (OR cover and cook on low for 6 - 7 hours straight.)
- Add chocolate and stir until pieces melt and disappear into chili. Cover and cook for 1 hour longer on low. Add salt to taste. If you like, top each serving with a little sour cream. Mmmmm!