Turkey and Pumpkin Seed Chili

A touch of unsweetened cocoa powder gives this hearty chili a wonderful depth of flavor.

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons pumpkin seed oil or olive oil
  • 2 cloves garlic, finely chopped
  • 1 small yellow onion, chopped
  • 1 to 2 red or yellow bell peppers, chopped
  • 1 pound ground turkey or chicken
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon salt
  • One 15-ounce can diced tomatoes with their juice
  • 1 cup low-sodium chicken broth or water
  • 1/3 cup pumpkin seeds
  • 2 tablespoons flaxseed meal
  • One 15-ounce can black beans, rinsed and drained
Directions
  • In a medium pot, heat the oil over medium heat. Add the garlic, onion and bell pepper; cook, stirring, until softened, about 7 minutes. Increase the heat to medium-high and stir in the chicken, breaking it up with a wooden spoon. Cook until the chicken is cooked through, about 4 minutes.

  • Add the chili powder, cumin, oregano, cocoa powder and salt; stir to coat. Add the tomatoes and their juices, chicken broth, pumpkin seeds and flaxseed meal and bring to a boil. Reduce the heat to low and simmer, covered, until slightly reduced, about 15 minutes. Stir in the beans and cook, uncovered, until the chili thickens slightly, about 10 minutes.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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