Turkey Chili Crunch

Name: Turkey Chili Crunch
Ingredients: 1 tablespoon olive oil; 1 lb ground turkey; salt; pepper; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; ground cinnamon, a pinch; 1/2 red onion, chopped (about 1 cup); 3 garlic cloves, chopped; 2 carrots, diced (about 1 cup); 1 (14 ounce) can chopped tomatoes, with juice; 1/2 chipotle chile in adobo, chopped; 1/2 teaspoon adobo sauce; 3 cups water; 1 tablespoon cocoa powder; 1 (15 ounce) can pinto beans, drained and rinsed; 1/2 cup chopped cilantro, plus more for garnish; bittersweet chocolate, grated; 3 scallions, chopped; 1/2 cup nonfat yogurt; tortilla chips

22 ingredients

7 steps

Ingredients

1 tablespoon olive oil
1 lb ground turkey
salt
pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
ground cinnamon, a pinch
1/2 red onion, chopped (about 1 cup)
3 garlic cloves, chopped
2 carrots, diced (about 1 cup)
1 (14 ounce) can chopped tomatoes, with juice
1/2 chipotle chile in adobo, chopped
1/2 teaspoon adobo sauce
3 cups water
1 tablespoon cocoa powder
1 (15 ounce) can pinto beans, drained and rinsed
1/2 cup chopped cilantro, plus more for garnish
bittersweet chocolate, grated
3 scallions, chopped
1/2 cup nonfat yogurt
tortilla chips

Directions

1

In a large pot, heat the oil over medium heat; add in turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook/stir for 3 minutes.
2

Add in chili powder, cumin, oregano, and cinnamon; cook/stir 3 minutes.
3

Add in onion, garlic, and 1/2 teaspoon salt; cover and cook until the onion is wilted, 5-7 minutes (if the onion or spices begin to stick to the pan, add 2 tablespoons water and scrape with a wooden spoon to release).
4

Add in carrots, tomatoes, chipotle pepper, adobo sauce, water, and cocoa powder; bring to a simmer, decrease heat to low, and cook, partially covered, 25 minutes.
5

Stir in the beans and 1/2 cup cilantro and cook 15 more minutes.
6

Spray a whole wheat tortilla with cooking spray and season with salt and pepper (or cayenne and ground cumin); slice thinly and bake in a preheated 400° oven for 5-10 minutes until crispy.
7

To serve: ladle into soup bowls and grate a tiny amount of chocolate over each; top with scallions, chopped fresh cilantro, and a spoonful of yogurt and some more grated chocolate; garnish with tortilla chips.