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–+ servings

Spicy Turkey Chili with Cocoa and Espresso

This turkey chili features ground turkey simmered with smoky spices, beans, and a hint of cocoa powder and espresso for added depth. The slow cooking process results in a thick, hearty stew with rich aroma and complex flavors, complemented by a vibrant, textured appearance. The dish showcases a balance of heat, umami, and warmth, with a smooth, chunky consistency.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Calories: 320kcal
Author: James Taylor
Servings: 6

Equipment

Ingredients

  • 1 lb ground turkey lean or extra lean preferred
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) kidney beans drained and rinsed
  • 2 tablespoons cocoa powder unsweetened
  • 1 shot espresso or strong brewed coffee
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • to taste salt and pepper

Instructions

  • Heat a large pot over medium heat and add olive oil. Once shimmering, add the chopped onion and sauté until translucent and fragrant, about 5 minutes.
  • Add the minced garlic and cook for another minute, stirring constantly until fragrant.
  • Increase the heat slightly and add the ground turkey, breaking it apart with your spoon. Cook until browned and no pink remains, about 7-8 minutes.
  • Stir in the chili powder, cumin, smoked paprika, and cocoa powder. Cook for 1-2 minutes, allowing the spices to toast and release their aroma.
  • Pour in the diced tomatoes with their juice, the drained kidney beans, and the espresso shot. Stir everything together and bring to a gentle simmer.
  • Reduce the heat to low, cover the pot, and let the chili simmer gently for about 45 minutes, stirring occasionally to prevent sticking. The chili should thicken and develop rich, layered flavors.
  • Uncover the pot, taste, and season with salt and pepper as needed. Stir well to blend all the flavors.
  • Once thickened and fragrant, ladle the chili into bowls. Its hearty texture and deep color should look inviting with a slightly chunky consistency.

Notes

For extra depth, consider garnishing with fresh cilantro or a dollop of sour cream. Leftovers store well in the fridge for up to 3 days.

Nutrition

Calories: 320kcal | Carbohydrates: 42g | Protein: 25g | Fat: 9g | Saturated Fat: 1.5g | Cholesterol: 70mg | Sodium: 650mg | Potassium: 850mg | Sugar: 8g | Vitamin C: 15mg | Calcium: 35mg | Iron: 3.2mg