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
- 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.
- 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.
- 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.
- 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.
Saturated Fat: 3g