Description
Quick, simple, nutritious chili recipe with Mexican inspired flavors all done in one pot. Gluten and dairy free!
Ingredients
Units
Scale
- 1 lb ground turkey (93% lean)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon ground Mexican oregano
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon cayenne powder, more as desired for spice level
- 4 cloves garlic, minced
- 1/2 yellow onion, diced
- 1 green bell pepper, diced
- 1 cup frozen chopped spinach (not thawed)
- 15 ounce can fire roasted tomatoes
- 15 ounce can black beans, drained
- 4 ounce can diced green chilies
- 1 tablespoon dark chocolate shavings
- 1 tablespoon lime juice
- 4 cups chicken broth
- 1 cup chunky red salsa (I used La Victoria medium)
- 2 tablespoons extra virgin olive oil
- Fresh chopped cilantro and sliced green onion, to garnish
Instructions
- In a large pot, heat olive oil over medium high heat. Add turkey cumin, chili powder, oregano, salt, pepper, and cayenne powder. Cook 5 minutes, stirring frequently, until turkey is no longer pink.
- Add onion, bell pepper, and green chilies. Cook 5 minutes, stirring occasionally, until onion is somewhat softened.
- Stir in the garlic and chocolate. Cook 1 minute, until fragrant.
- Add tomatoes and lime juice. Scrape up any browned bits on the bottom of the pot.
- Add beans, salsa, chicken broth, and frozen spinach. Bring to a boil, cover and reduce to a simmer. Cook for 15 minutes, stirring occasionally.
- Remove from heat. Add salt and pepper to taste. Garnish with cilantro and green onion. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 25 minutes