TURKEY CHILI CRUNCH

TURKEY CHILI CRUNCH image

Yield 6 servings

Number Of Ingredients 21

Previous Next

1 tablespoon olive oil
1 pound ground turkey
salt
pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
pinch ground cinnamon
1/2 red onion, chopped
3 garlic cloves, chopped
2 carrots, diced (1/2 inch)
1 can (14oz) chopped tomatoes, with juice
1/2 chipotle pepper in adobo, seeded and chopped, with 1/2 teaspoon sauce
3 cups water
1 tablespoon cocoa powder
2 (14-15oz) cans pinto beans, drained and rinsed
1/2 cup chopped cilantro (leaves and slender stems), plus 1/4 cup for serving
bittersweet chocolate, grated, for serving
3 scallions, chopped
1/2 cup nonfat yogurt, for serving
1 whole wheat tortilla

Steps:

In a large, heavy bottomed saucepan, heat the oil over medium heat. Add the turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, 3 minutes. Add the chili powder, cumin, oregano, and cinnamon and cook, stirring, 3 minutes, or until water evaporates and turkey sizzles. Add the onion, garlic, and 1/2 teaspoon salt. Cover and cook until the onion is wilted, 5 to 7 minutes. If the onion or spices begin to stick, add 2 tablespoons water and scrape with a wooden spoon to release. Add the carrots, tomatoes, chipotle pepper, water, and cocoa powder. Bring to a simmer, reduce heat to low, and cook, partially covered, 25 minutes. Stir in beans and 1/2 cup cilantro and cook 15 more minutes. 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 degree oven for 5-10 minutes until crispy. To serve, ladle into soup bowls and grate a tiny amount of chocolate over each. Top with scallions, cilantro, and a spoonful of yogurt. Garnish with tortilla strips.