Cocoa lends an earthy flavor to the turkey (which has less flavor than the traditional beef), with only 20 calories making this dish only 363 calories per serving!
Directions for: Skinny Turkey Chili
Ingredients
1 Tbsp olive oil
1 lb(s) ground turkey
Salt and pepper
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
Pinch ground cinnamon
red onion, chopped (about 1 cup)
3 clove garlic, chopped
2 carrots, diced (1/2 inch), about 1 cup
1 14 oz can chopped whole tomatoes, with juice
chipotle pepper in adobo, seeded and chopped, with about 1/2 teaspoon adobo sauce
2 cup water
1 Tbsp cocoa powder
2 can pinto beans, drained and rinsed (14-15 ounce)
cup chopped cilantro (leaves and slender stems), plus 1/4 cup for serving
Bittersweet chocolate, grated, for serving
3 scallions, chopped, for serving
cup non-fat yogurt, for serving
1 whole wheat tortilla (for homemade tortilla strips garnish)
Directions
1. In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, 3 minutes. Add the chili powder, cumin, oregano, and cinnamon, and cook, stirring, 3 minutes, or until the water evaporates and the turkey sizzles.
2. Add the onion, garlic, and 1/2 teaspoon salt. Cover and cook until the onion is wilted, 5 to 7 minutes. (If the onion or the spices begin to stick to the pan, add 2 tablespoons water and scrape with a wooden spoon to release.)
3. Add the carrots, tomatoes, chipotle pepper, water, and cocoa powder. Bring to a simmer, reduce the heat to low, and cook, partially covered, 25 minutes. Stir in the beans and 1/2 cup cilantro and cook 15 more minutes.
4. To serve, ladle into soup bowls and grate a tiny amount of chocolate over each. Top with scallions, the remaining cilantro, and a spoonful of yogurt.
See more: Turkey, Mexican, Low-Fat, Fall, Winter, Healthy, Low-Carb