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Chipotle Chocolate Chili

  • Author: kate jones
  • Total Time: 1 hour
  • Yield: 6-8


  • 1 pound lean ground turkey
  • 1 large onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 23 cloves garlic, minced or pressed
  • 2 15-oz. cans diced or crushed tomatoes
  • 2 14-.5 oz. cans kidney beans, drained
  • 1 15-oz. can beef broth
  • 3 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • Adobo sauce (from a can of chipotle chilies)
  • 1/2 oz. unsweetened baking chocolate, grated or chopped
  • 34 tablespoons red wine vinegar
  • Sour cream, chopped green onions, and shredded cheddar cheese for topping


Heat 1-2 tablespoons olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground turkey until meat is cooked through.

Add salt, pepper, cumin, chili powder, brown sugar, and unsweetened cocoa powder. Add the tomatoes, beans, and beef broth.

Add all of the chipotle sauce from a small can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (I like it about 30-40 minutes). If desired, add some chopped chipotle chilies. Add 3 tablespoons red wine vinegar. Chop or grate 1/2 ounce of unsweetened baking chocolate and add a little at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili. This is where you can play around a little with the flavors.
When thickened and seasoned as desired, serve with chopped onions or green onions, sour cream, and shredded cheddar cheese.


  • Calories: 244kcal
  • Sugar: 14g
  • Sodium: 1188mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 6g
  • Protein: 20g
  • Cholesterol: 56mg