Let’s keep chocolate lover’s month going with this chocolate spice turkey chili! After all, chocolate isn’t just for sweet recipes and happens to work beautifully in chili.
The chocolate is truly what makes this chili special. It adds great depth of flavor and richness to the recipe, and gives it that little extra something. Paired with the spices, it’s a match made in chili heaven.
I hope you enjoy this chili as much as I did. It’s:
- hearty and healthy
- bean-free
- well spiced and full of flavor
- loaded with sweet potato and even has a dose of kale
- a delicious way to warmup from the cold
If you like this recipe, be sure to try my pumpkin spice turkey chili and spicy taco chili too! This Cincinnati-style chili is another delicious one to try and like this chocolate spice turkey chili, features chocolate (cocoa powder) as well.
Cheers and enjoy!
This bean-free chocolate spice turkey chili is hearty, healthy and flavorful. The chocolate adds richness and depth of flavor, and pairs perfectly with the spices. A bowl of this is the best and tastiest way to warm up on a chilly day!
- 1 Tbsp avocado oil, grass-fed butter or ghee
- 2 lb ground turkey (ground beef or bison would be great too)
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 medium white or orange sweet potatoes, peeled and cubed
- 2 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp cinnamon
- 1 tsp turmeric
- 28 oz can diced tomatoes
- 2 oz good-quality unsweetened 100% baking chocolate chips or bar, roughly chopped (if using bar)
- 2-3 cups good-quality chicken broth
- 1 lime, juiced
- 2-3 Tbsp raw honey
- 1 cup frozen kale
- 2 tsp sea salt or to taste
- Black pepper, to taste
- Cilantro, for garnish
- Avocado slices, for garnish
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Add avocado oil, butter or ghee to a large pot over medium heat. Once hot, add the onion and garlic, and sauté a couple minutes. Next, add the ground turkey and continue to cook 7-10 minutes or until meat is browned. Then, add the sweet potato, chili powder, cumin, cinnamon, turmeric, sea salt and black pepper. Stir well to coat and cook another 1-2 minutes.
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Next, add the tomatoes, chicken broth, lime juice and chocolate. Bring to a simmer and continue to cook over medium-low heat for 12-15 minutes, stirring occasionally. Taste and adjust flavor as desired and add extra broth, if needed.
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Lastly, stir in the frozen kale and cook another 2-3 minutes. Serve with fresh cilantro and avocado slices, if desired.
I used this brand of 100% unsweetened dark chocolate chips.
Alisa:
In our house we may permanently use the spicey turkey chocolate chili as the base for all future chili recipes. This dish was fabulous, although I reduced the chili powder by 1 Tbsp, and had to use fresh kale vs frozen.
Keep up the great work you’re doing, yum!
James, I am so happy to hear you enjoyed the chili and were able to adapt it to make it work for your household! Thank you so much for sharing and for your kind words too. It means a lot and I truly appreciate your support! Stay tuned for more delicious recipes!
It’s strange, but in a good way, that your combination of flavors and textures somehow make this chili taste/feel as though there are beans in it. Which ingredients pairing does this, I don’t know, but, nonetheless, it’s true 😋 Once again Alisa, you’ve proven yourself a culinary wizard of the highest order!
~Your humble apprentice, James
Haha, awesome! I guess that’s a pleasant and unexpected surprised because I didn’t try to do it! I bet the thickness of the chocolate pays contribution to the pseudo bean effect. Again though, I’m so glad you enjoyed the recipe! 🙂