Turkey Mole Chili

Name: Turkey Mole Chili
Ingredients: 1/4 cup extra-virgin olive oil; 1 onion, minced; 3 garlic cloves, minced; 3 tablespoons pure ancho or New Mexico chile powder; 1 1/2 tablespoons ground cumin; 2 bay leaves; 1 tablespoon unsweetened cocoa powder; 1 tablespoon sugar; 6 cups low-sodium chicken broth or turkey stock; Two 15-ounce cans pinto beans, drained and rinsed; 1/2 cup finely ground tortilla chips; 1 1/4 pounds roast turkey, diced (4 cups); Salt; Freshly ground pepper; Rice, warm tortillas, cilantro, chopped onion and sour cream, for serving

15 ingredients

9 steps

Ingredients

1/4 cup extra-virgin olive oil
1 onion, minced
3 garlic cloves, minced
3 tablespoons pure ancho or New Mexico chile powder
1 1/2 tablespoons ground cumin
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 tablespoon sugar
6 cups low-sodium chicken broth or turkey stock
Two 15-ounce cans pinto beans, drained and rinsed
1/2 cup finely ground tortilla chips
1 1/4 pounds roast turkey, diced (4 cups)
Salt
Freshly ground pepper
Rice, warm tortillas, cilantro, chopped onion and sour cream, for serving

Directions

1

In a large enameled cast-iron casserole, heat the olive oil.
2

Add the onion and garlic and cook over moderate heat until softened, about 5 minutes.
3

Add the chile powder, cumin and bay leaves and cook for 1 minute.
4

In a small bowl, dissolve the cocoa powder and sugar in 1/4 cup of the broth and add it to the casserole, along with the remaining broth.
5

Bring to a boil, then simmer for 30 minutes over low heat.
6

Stir the beans and ground tortilla chips into the sauce and simmer until thickened, about 20 minutes, stirring frequently to prevent sticking.
7

Add the turkey, season with salt and pepper and simmer until heated through, about 10 minutes.
8

Discard the bay leaves.
9

Serve the chili with rice, tortillas, cilantro, onion and sour cream.