Chili with Chipotle and Chocolate

This is an absolutely delicious recipe for the chillier weather. Delicious on its own or with a low-PPV corn bread recipe, this meal is a standard at my house. Adapted from Cooking Light.

Deliciousness in a Bowl from Cookling Light

Deliciousness in a Bowl from Cooking Light

8 servings at 6 PointsPlus Values per serving

Ingredients

  • Cooking spray
  • 2 cups diced onion (about 1 large)
  • 1 cup chopped red bell pepper
  • 1 teaspoon minced garlic
  • 1 1/4 pounds ground lean turkey breast
  • 3 tablespoons brown sugar*
  • 2 tablespoons ancho chile powder
  • 1 tablespoon unsweetened cocoa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 (15-ounce) cans pinto beans, rinsed and drained
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 chipotle chiles, canned in adobo sauce, minced
  • 2 ounces unsweetened chocolate, chopped*
  • 1/2 cup fat-free Greek yogurt
  • Chopped green onions (optional)

Preparation

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey to pan; sauté 8 minutes or until turkey is browned and vegetables are tender. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally. Add chocolate, stirring to melt. Ladle 1 1/4 cups chili in each of 8 bowls; top each serving with 1 tablespoon yogurt. Garnish with green onions.

*I use sweetened 60-70% chocolate feves and omit the brown sugar.

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