Oh this recipe is so good! I could go on singing it’s praises, but I won’t – the pictures say everything and so much more.
I think chilli has to be one of my favourite winter foods. Hot. Warm spices. Comforting. Everything that you need from your meal on a cold winters night. Not to mention the copious amount of left overs that will see you through a couple of mid-week meals.
- 1 pack of turkey mince (roughly 350g)
- 1 onion diced
- 1 clove of grated garlic (optional)
- 400 g tinned chopped tomatoes
- 300 g precooked red kidney beans
- 2 tbsps . tomato puree
- 3 tbsps . soy sauce
- 1 tsps . smoked paprika
- 1 tsp . cumin
- 3 tbsp . jalapenos
- 2 tbsp . dark chocolate chips (I used 70% dark chocolate)
In a pan heat some oil, add the diced onion and grated garlic and cook for a few minutes on a medium heat. Mix in the turkey mince and stir until completely cooked through. Next pour in the chopped tomatoes. tomato puree, red kidney beans, soy sauce, spices and jalapenos. Turn down the heat and simmer for 45 minutes.
At the end of the cooking time stir in the dark chocolate chips, allowing them to melt into the chilli, mix well. Serve as you wish and enjoy.
The chocolate adds a wonderful rich depth to the chilli as well as adding a boost of antioxidants. Anything less than 70% would be too sweet for this savoury dish as you need the bitterness of the dark chocolate to enhance the flavour of the chilli.
You could make this for a Mexican themed night at home with tortillas, homemade guacamole, salsa, grated cheese, Greek yoghurt, a side salad and sweet potato fries. It can also be served as a topper for baked potatoes and it’s also great topped with a fried egg and avocado. For you fabulous vegetarians out there try out my High Protein Three Bean Chilli, which you can add jalapenos and dark chocolate to replicate this recipe.
What is your favourite winter meal?
Have you tried dark chocolate in your chilli before?