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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 337.5
  • Total Fat: 16.6 g
  • Cholesterol: 109.3 mg
  • Sodium: 648.9 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 36.1 g

View full nutritional breakdown of Turkey Mole Chili calories by ingredient
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Turkey Mole Chili

Submitted by: GOTALOOSE


Number of Servings: 6

Ingredients

    One 32-ounce container (4 cups) chicken stock
    3 ancho chiles, stemmed and seeded
    1 tablespoon vegetable oil
    4 slices lean, smoky bacon, chopped
    2 pounds ground chicken
    1 large yellow onion, finely chopped
    4 cloves garlic, finely chopped
    Salt and pepper
    2 tablespoons tomato paste
    One 14.5-once can diced fire-roasted tomatoes
    2 tablespoons unsweetened cocoa powder
    2 tablespoons sweet smoked paprika for mild mole, or chili powder, for spicy mole
    1 tablespoon ground coriander
    1/2 teaspoon ground cinnamon
    2 cups shredded or crumbled extra-sharp white cheddar cheese, for topping
    Sour cream, for topping
    1 small red onion, finely chopped, for topping

Directions

1.In a large saucepan, bring the chicken stock and ancho chiles to a boil. Lower the heat and simmer until the anchos are softened, about 10 minutes. Using a food processor, puree the anchos and stock.

2.While the chiles are working, in a large dutch oven or soup pot, heat the oil over medium-high heat until smoking. Add the bacon and cook until crisp, 2 to 3 minutes. Add the turkey and cook over high heat, breaking it up with a spoon, until browned, about 8 minutes. Lower the heat, add the yellow onion and garlic and cook until softened, about 5 minutes; season with pepper. Stir in the tomato paste for 1 minute.

3.Pour the ancho stock into the chili. Stir in the tomatoes, cocoa, paprika, coriander and cinnamon and simmer for a few minutes; season with salt if necessary. Serve in bowls and top with the cheese, sour cream, red onion and cilantro.

Toppings are figured into nutrition, for that is a as like prefrence

Number of Servings: 6

Recipe submitted by SparkPeople user GOTALOOSE.






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