Ingredients
2
medium-size red bell peppers, chopped
3
15-ounce cans pinto beans, drained
1
28-ounce can diced tomatoes in juice
3
cups canned low-salt chicken broth
1
ounce semisweet chocolate, chopped
Directions
1.
Generously spray bottom of heavy large pot with nonstick spray. Add onion, bell peppers and garlic and sauté over high heat until vegetables begin to soften, about 8 minutes. Add turkey and sauté until no longer pink, breaking up large pieces with back of fork, about 5 minutes. Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour. Season with salt and pepper.
Columbus Restaurants
