I’m crazy for just a hint of cocoa powder in my chili! I love what it does to the flavor profile and Ollie loves being the designated “chocolate cook” in the kitchen – once he realized you can sneak a bit of cocoa or chocolate into savory recipes, he can’t stop himself.
I can’t seem to quit chili this winter! While it’s still a hard sell as “meal” for my husband Robby…I love a hearty chili with slightly sweet cornbread served on the side. My kids are bean lovers, so this is a great option for them as well. I snuck in some cocoa powder and cinnamon for a slightly different flavor profile – we’re already gearing up for a chocolate crazed Valentine’s Day celebration next week.
Cocoa Bean Chili
Yield 8 servings
- 1 tablespoon vegetable oil
- 2 medium onions, chopped
- 1 teaspoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1 1/2 pounds lean ground turkey
- 3 tablespoons chili powder
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- 1 1/2 teaspoons kosher salt
- 1 28-ounce can crushed tomatoes
- 1 8-ounce can tomato sauce
- 3 cups beef broth or stock
- 3 15-ounce cans small white beans, rinsed & drained
- Fresh cilantro, chopped
- Red onion, chopped
- Sour cream
Heat oil in heavy pot over medium heat. Add onions; sauté until tender and beginning to brown, about 10 minutes. Add coriander and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; breaking up with back of spoon, brown until no longer pink. Stir in chili powder, cocoa powder, cinnamon and salt. Add tomatoes and stir in tomato sauce and beef stock and bring to a boil. Reduce heat; simmer 45 minutes, stirring occasionally.
Add beans to chili and simmer until flavors blend, about 10 minutes longer. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
Ladle chili into bowls. Serve with toppings.