I made this last night and everyone, including kids ages 10 and 12, gobbled it up. Humanely raised, organic animal protein in moderation is where I find myself these days and it’s working for us as a family. This spicy chili has great depth of flavor. I’ve never cooked with chocolate, but I’ve always liked molé sauce and all dark chocolate in general, so I wanted to test this out. The recipe makes a large pot of chili which could serve 12-14. I would eliminate one of the jalapeno peppers and the red pepper flakes if you’d like a less spicy version.

5 tablespoons extra virgin olive oil (added in stages)
1 chopped organic yellow onion
1 organic red bell pepper, seeded and diced
1 organic yellow bell pepper, seeded and diced
2 jalapeno peppers, seeded and minced
4 cloves garlic, minced
1 pound organic ground turkey (white meat)
¼ cup finely chopped organic cilantro stems
2 tablespoons chili powder
1 teaspoon unsweetened cacao powder (Navitas Naturals)
1 teaspoon ground cumin
1 teaspoon kosher salt
¾ teaspoon dried oregano
½ teaspoon 100% pure maple syrup
¼ teaspoon crushed red pepper
1 tablespoon tomato paste
1 carton Pomi chopped tomatoes (26 ounces)
1 jar Eden organic crushed tomatoes in an amber glass jar (25 ounces)
***see tomato notes below
5 cups low sodium organic chicken broth
4 cups **cooked** assorted organic beans (Whatever you like! I used my own mix of dried barlotti, garbanzo, adzuki, cannellini, kidney, black and fava beans. See the directions for cooking the dried beans below.)
¼ cup chopped organic cilantro leaves

Heat 3 tablespoons of the oil in a 4 quart large, heavy saucepan and, when hot, add the onions and both the red and yellow bell peppers and cook until vegetables are soft and lightly caramelized, about 6 minutes. Add the jalapenos and garlic and cook until fragrant, 1 to 2 minutes. Add the remaining 2 tablespoons of oil and the turkey, cilantro stems, chili powder, cocoa powder, cumin, salt, oregano, maple syrup, and crushed red pepper and cook, stirring to break up any lumps, until the turkey is cooked through and the spices are very fragrant, about 6 minutes. Add the tomato paste, chopped tomatoes, crushed tomatoes and chicken broth and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. To finish, add the cooked beans and chopped cilantro and cook another 15 minutes.

**To cook the beans:**
Boil 3 cups of dried assorted beans in a large pot of water with 1 teaspoon of salt and two 2-inch pieces of dried Kombu seaweed to reduce the potential gas producing effects of beans. I don’t know how this works but really it does work. After 1 hour drain the beans and remove the 2 pieces of Kombu. The beans will be tender and ready to add to the chili.

Canned Tomato Alert…
Don’t use canned tomatoes! They contain very high levels of the chemical Bisphenol A, also known as BPA, due to the high acidity of the tomatoes. Organic tomato products sold in glass are best. Eden is the brand I like because they have just come out with a line of organic tomato products sold in amber glass. I used this type in the chili recipe, along with Pomi chopped tomatoes in a carton, however the Pomi are not organic.

Check out Green Mom in the Burbs take on it.

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