Turkey Chili Crunch

Ingredients

• 1 tablespoon olive oil
• 1 lb ground turkey
• salt
• pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ground cinnamon, a pinch
• 1/2 red onion, chopped (about 1 cup)
• 3 garlic cloves, chopped
• 2 carrots, diced (about 1 cup)

• 1 (14 ounce) can chopped tomatoes, with juice
• 1/2 chipotle chile in adobo, chopped
• 1/2 teaspoon adobo sauce
• 3 cups water
• 1 tablespoon cocoa powder

• 1 (15 ounce) can pinto beans, drained and rinsed
• 1/2 cup chopped cilantro, plus more for garnish
• bittersweet chocolate, grated
• 3 scallions, chopped
• 1/2 cup nonfat yogurt
• tortilla chips

Directions

1. 1

   In a large pot, heat the oil over medium heat; add in turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook/stir for 3 minutes.

2. 2

   Add in chili powder, cumin, oregano, and cinnamon; cook/stir 3 minutes.

3. 3

   Add in onion, garlic, and 1/2 teaspoon salt; cover and cook until the onion is wilted, 5-7 minutes (if the onion or spices begin to stick to the pan, add 2 tablespoons water and scrape with a wooden spoon to release).

4. 4

   Add in carrots, tomatoes, chipotle pepper, adobo sauce, water, and cocoa powder; bring to a simmer, decrease heat to low, and cook, partially covered, 25 minutes.

5. 5

   Stir in the beans and 1/2 cup cilantro and cook 15 more minutes.

6. 6

   Spray a whole wheat tortilla with cooking spray and season with salt and pepper (or cayenne and ground cumin); slice thinly and bake in a preheated 400° oven for 5-10 minutes until crispy.

7. 7

   To serve: ladle into soup bowls and grate a tiny amount of chocolate over each; top with scallions, chopped fresh cilantro, and a spoonful of yogurt and some more grated chocolate; garnish with tortilla chips.