Chili Mole-Style with Pepper Jack

  • Yield: 6-8 servings

    Ingredients

  • 1 tbsp. olive oil
  • 1 yellow onion, minced
  • 1 large clove garlic, minced
  • 1 lb. ground turkey
  • 1 tsp. dry chili seasoning
  • 1 can (28 oz.) crushed tomatoes, undrained
  • 1 can (10 oz.) beef broth
  • 1 c. water
  • 1 can (16 oz.) pinto beans, well drained
  • 1 tbsp. dark brown sugar, packed
  • 1 tbsp. cider vinegar
  • 1 oz unsweetened chocolate
  • 2-2/3 cups pepper jack cheese, shredded
  • Hot pepper sauce, to taste (optional)

    Directions

  • In heavy 4-quart pot, heat olive oil. Add onion and garlic; sauté 3 to 4 minutes. Add turkey. Increase heat to medium high. Cook, stirring until turkey is no longer pink. Mix in chili seasoning. Add tomatoes, broth and water and bring to a boil. Reduce heat and simmer 30 minutes.
  • Stir in beans, sugar, vinegar and chocolate. Stir until chocolate melts and simmer additional 20 to 30 minutes. Season with hot pepper sauce to taste.
  • Ladle chili into 8 bowls and top each with 1/3 cup shredded pepper jack cheese.