I think this recipe calls for a bit too much sugar, so I’d probably back off the next time.  I didn’t wimp out too much on the chili powder, and actualy ended up adding regular chili powder about halfway through.  The result was a great, slightly sweet, smoky, complex chili that was really enhanced by the chocolate flavor.  Don’t be afraid of chocolate!  This was really good too, during our first real cold snap of the season.  Look for some new vegetarian recipes this week!

• 2 c. diced onion (1 large)
• 1 c. chopped red bell pepper
• 1 clove garlic, minced
• 1 1/4 lb. ground turkey
• 3 Tbs brown sugar
• 1 Tbs chipotle chili powder (or back off on that if you’re a wimp like me, and add more later)
• 1 Tbs chili powder (just the regular kind)
• 1 tsp cumin
• 30 oz. canned pinto beans, rinsed and drained
• 2 (14.5 oz) cans diced tomatoes, undrained
• 1 c. chicken broth
• 2 chiotle chilies in adobo (canned) minced
• 2 oz. unsweeted chocolate, chopped (I used a really good, super dark chocolate)
• 1 Tbs cocoa powder
• Cheddar cheese, sour cream, or lime wedges for garnish

Heat a large Dutch oven and spray with cooking spray.  Add onion, red pepper, garlic, and turkey, and saute for 8 minutes or until turkey is browned and veggies are tender.  Add sugar, chipotle powder, cocoal, cumin, pinto beans, tomatoes, chopped chiles, and broth, and bring to a boil.  Simmer 15 minutes.  Add chopped chocolate and stir until melted.  Serve with cornbread

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