Chili with Chipotle and Chocolate
Cooking spray 2 cups diced onion (about 1 large) 1 cup chopped red bell pepper 1 teaspoon minced garlic 1 1/4 pounds ground turkey breast 3 tablespoons brown sugar 2 tablespoons ancho chile powder 1 tablespoon unsweetened cocoa 1 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 2 (15-ounce) cans pinto beans, rinsed and drained 2 (14.5-ounce) cans diced tomatoes, undrained 1 (14-ounce) can fat-free, less-sodium chicken broth 2 chipotle chiles, canned in adobo sauce, minced 2 ounces unsweetened chocolate, chopped 1/2 cup light sour cream Chopped green onions (optional)
Preparation: Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey to pan; sauté 8 minutes or until turkey is browned and vegetables are tender. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally. Add chocolate, stirring to melt. Ladle 1 1/4 cups chili in each of 8 bowls; top each serving with 1 tablespoon sour cream. Garnish with green onions.