“Barb loves it when I make this dish. It is a real switch from traditional chili. Serve with either corn bread or warm tortillas.”
1 (14ounce) cans tomatoes, chopped up
1canfat free chicken broth
1yellow bell pepper
1 (4ounce) cans chopped green peppers
1largeapple, cored and chopped but not peeled( such as Granny Smith)
2tablespoonsunsweetened cocoa powder
1canred kidney beans
1cupslivered almonds( better if toasted)
fat free sour cream
In a large stew pot or Dutch oven, saute turkey, garlic, and onions until meat is no longer pink.
Stir in tomatoes, tomato sauce, broth, peppers, green peppers, apples, chili powder, cocoa, curry, and cinnamon.
Bring to boil, reduce heat, cover and simmer for 1 hour.
Add beans and almonds.
Dish up, and sprinkle raisins over it, then add a glob of sour cream on top.
“This is not my favorite chili, but that is probably a personal taste preference.I would like a sweeter chili, my apples were granny smith, so rather tart.I wasn’t terribly fond of the slight bitterness from the curry either.I did not know how much tomato sauce to use (what size can) so I used 2 cans of diced tomatoes instead.The chocolate made it smooth.I would also like to add a bit of salt.”
“I was making my own big pot of chili surfing through different recipes when I came across yours.I added the cocoa powder to mine and instead of an apple added 2 cups of applesauce as I am making much more than 4 servings.Fabulous additions.Thank you for the creative ideas!!:)”