January 10: Bittersweet Chocolate Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Chilli Crunch
Categories: Poultry, Chilies, Stews, Chocolate, Dairy
Yield: 6 Servings

1 tb Olive oil
1 lb Ground turkey
Salt & pepper
2 ts Chilli powder
1 ts Ground cumin
1 ts Dried oregano
pn Ground cinnamon
1 c Onion; fine chopped
3 cl Garlic; chopped
2 Carrots; 1/2" dice
14 oz Can diced tomatoes; w/juice
1/2 Chipotle en adobo; seeded,
- chopped
+=WITH=+
1/2 ts Chipotle sauce
3 c Water
1 tb Cocoa powder
28 oz Canned pinto beans; drained,
- rinsed
1/2 c Cilantro; chopped
Bittersweet chocolate;
- grated for serving
3 Scallions; chopped
1/2 c Yogurt; for serving
Tortilla chips; garnish

In a large heavy bottomed saucepan, heat the oil over MED
heat. Add the turkey, 1/2 tsp salt, and 1/4 tsp pepper and
cook, stirring, 3 minutes. Add the chilli powder, cumin,
oregano and cinnamon and cook, stirring, for 3 minutes or
until the water evaporates and the turkey sizzles.

Add the onion, garlic, and 1/2 tsp salt. Cover and cook
until the onion is wilted, about 5-7 minutes. If the onion
or the spices begin to stick to the pan add 2 tbsp of water
and scrape with a wooden spoon to release.

Add the carrots, tomatoes, chipotle, water, and cocoa powder.
Bring to a simmer, reduce heat to LOW, and cook, partially
covered, for 25 minutes. Stir in the beans and 1/2 cup
cilantro, and cook for an additional 15 minutes.

Spray a whole wheat tortilla with cooking spray (I used
an 8 grain tortilla) 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 a soup bowl and grate a tiny bit of
chocolate over the top. Top with scallions, the remaining
cilantro, and a spoonful of yogurt.

Risa's notes: I used Penzey's Chili 3000 seasoning, Mexican
oregano, and black soybeans.

FROM: Risa Golding - Chileheads Mailing List, 07 June, 2009

MM format by Dave Drum - 08 July, 2009

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