Turkey and Black Bean Chili with Chipotle and Chocolate
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
23 oz ground turkey
1 onion, diced
3 cloves garlic, minced
2 tbsp canola oil
2 tsp ground chipotle pepper OR 1 canned chipotle pepper in adobo sauce OR 2 tbsp chili powder (Make chile powder by grinding dried chile pepper in coffee grinder till a fine powder.)
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp oregano
1-2 tsp chili flakes, depending on how spicy you like your chili
2 tbsp cocoa powder
1 1/2 tbsp honey
2 15 oz cans of crushed tomatoes
1 15 0z can of diced tomatoes
2 21 oz cans of black beans, rinsed well
1 cup of corn frozen or roasted (place frozen corn on bake sheet, drizzle with olive oil and roast until golden)
salt and pepper to taste
cilantro, avocado, sour cream, shredded cheese, tortilla chips for garnish
In a large pot, cook the ground turkey. If it seems too dry, add the oil. When brown, add the diced onion and garlic. Cook until the onion is softened, then add all of the spices and honey. Cook this with the meat for a few minutes. Add the canned tomatoes and bring up any browned bits from the bottom. (I always rinse the cans out with a little water and add this too.) Bring to a boil, reduce heat and simmer 20 minutes. Add the canned beans, and roasted corn. Simmer 10 more minutes. Adjust seasonings. Spoon into bowls and garnish as you like…don’t forget the avocado!
Serves about 6.