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Active time
30 minutes
Total time
50 minutes
6 servings

5 teaspoons peanut oil, divided

1 pound ground turkey breast

1 medium onion, chopped

1 medium green bell pepper, chopped

4 garlic cloves, minced

2 tablespoons ground ancho chili pepper*

2 tablespoons chili powder

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

1 (14.5 ounce) can no salt added diced tomatoes

1 (15 ounce) can no salt added black beans, drained and rinsed

1 cup fresh or frozen corn kernels

1 cup low-sodium chicken broth

6 tablespoons creamy peanut butter

1 ounce semi-sweet chocolate, chopped

1 teaspoon salt

  1. Heat 1 tablespoon of the oil in a Dutch oven over medium-high. Add the turkey and cook, breaking into smaller pieces, until no longer pink, about 4 minutes; transfer to a bowl.
  2. Return the pot to the stove and heat the remaining 2 teaspoons oil over medium-high heat. Add the onion, bell pepper and garlic; cook, stirring occasionally, until slightly softened, 3-4 minutes.
  3. Stir in the ancho chili, chili powder, cumin and cinnamon; cook, stirring, 30 seconds. Add the tomatoes, beans, corn, broth and peanut butter. Bring to a boil, reduce the heat to medium-low, cover and simmer, stirring occasionally, 20 minutes.
  4. Remove from the heat and stir in the chocolate until melted. Season with the salt.

*found in the spice aisle in most supermarkets

Note: Chocolate is traditionally used in certain savory dishes in Mexico to add depth—not candy-like sweetness—as it does in this robustly flavorful chili.

Recipe, photo, and content courtesy of The Peanut Institute.


Calories: 460
Total Fat: 24g
Saturated Fat: 4.5g
Sodium: 700mg
Carbohydrate: 34g
Fiber: 10g
Total Sugars: 8g (Added Sugar: 3g)
Protein: 29g

Yield: 6 servings

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