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Categories:
extra-virgin olive oil fresh rhubarb onion red bell pepper salt ground turkey garlic chili powder cocoa white sugar ground cumin ground cinnamon ground allspice ground cayenne pepper black beans tomatoes frozen white corn salt
Viewed: 18 - Published at: a year agoIngredients
- 2 tablespoons extra-virgin olive oil
- 3 cups chopped fresh rhubarb (1/2-inch pieces)
- 1 onion, chopped
- 1 large red bell pepper, chopped
- 1 teaspoon sea salt
- 1 1/2 pounds ground turkey
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon white sugar
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cayenne pepper
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 (14.5 ounce) cans diced tomatoes
- 1 cup frozen white corn
- salt and ground black pepper to taste
Method
- Heat olive oil in a large pot over medium heat. Add rhubarb, onion, red bell pepper, and salt; cook and stir until tender, about 5 minutes. Add ground turkey and garlic and cook until turkey starts to brown, about 5 minutes.
- Stir chili powder, cocoa powder, white sugar, cumin, cinnamon, allspice, and cayenne pepper into the pot; cook and stir for 3 minutes. Add blacks beans, diced tomatoes, and corn; mix well to combine. Bring chili to a boil, reduce heat and simmer, covered, until thickened and flavors are combined, about 30 minutes. Season with salt and black pepper.
