Turkey Mole Chili

4.50 from 2 votes

This delicious chili is lightened up by using turkey though you can just as easily use ground beef if you prefer. Despite being lower in fat, the flavors are big and bold. Top with your favorite toppings. If you’re trying to keep the fat lower, Greek yogurt and reduced fat cheese are excellent choices. Otherwise sour cream and full fat Mexican cheese blend are wonderful additions.

Course Main Course

Cuisine American, Mexican

Keyword american, chili, Chocolate, dairy-free, mexican, stew, turkey

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 336kcal

Author Jenny Ross

Ingredients

1 1/2 pounds ground turkey
3/4 teaspoon baking soda
1/2 yellow onion diced
2 jalapeños peppers stems and seeds removed, diced
1 teaspoon avocado oil
2 garlic cloves minced
1 tablespoon cumin ground
1 tablespoon chili powder
1/2 tablespoon coriander ground
1 teaspoon dried oregano
2 tablespoons unsweetened cocoa powder
2 ounces unsweetened chocolate chopped
14 oz can diced tomatoes with juices from can
2 tablespoons gluten-free soy sauce or 3 tablespoons coconut aminos
2 teaspoons monk fruit granulated, omit if using coconut aminos
2 teaspoons gelatin
2 teaspoons fish sauce optional but adds umami and you won’t taste fish at all
2 cups chicken stock

Optional for serving

Cilantro
Greek yogurt optional, omit for dairy-free
Reduced fat Mexican cheese blend optional, omit for dairy-free

Get Recipe Ingredients

Instructions

For the Chili

Add baking soda (helps the turkey maintain moisture) and 1 teaspoon salt to the ground turkey. Mix well and let sit for 20 minutes.
Heat a large pot over medium-high heat. When hot, add the oil, onions, and peppers. Cook over medium high heat until softened, about 5 minutes, stirring occasionally. Add garlic and cook until fragrant, about one minute more. Add turkey and cook, stirring to break it up into small pieces until it browns, about 10 minutes.
When the turkey begins to form a brown coating on the bottom of the pan, add the tomato sauce along with all remaining ingredients. Stir well to incorporate caramelized bits from the bottom of the pan and bring to a boil.
Reduce heat to a bare simmer and cook uncovered until the chili is thickened, about 1 1/2-2 hours. Stir occasionally to keep it from sticking. When done cooking, add the apple cider vinegar and let stand 10 minutes. Stir well before serving and add desired toppings such as Greek yogurt, chopped cilantro, and shredded cheese, if using.

Notes

Protein:Energy Quotient [calories]: 1.92

Nutrition