A touch of unsweetened cocoa powder gives this hearty chili a wonderful depth of flavor.
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 4 to 6 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 422 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 71 milligrams
- Sodium
- 594 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 9 grams
- Protein
- 41 grams
- Sugar
- 6 grams
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.
