Mole-Inspired Turkey And Sweet Potato Chili Recipe
Prep Time:
25 minutes
Cook Time:
1 hour, 15 minutes
Servings:
6 Servings
Ingredients
  • 2 dried ancho chiles, stemmed and seeded
  • 2 dried guajillo chiles, stemmed and seeded
  • 2 tablespoons olive oil
  • 1 ½ pounds ground turkey
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons unsweetened cocao powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cinnamon
  • 2 (14-ounce) cans diced tomatoes
  • 2 cups chicken broth
  • 2 medium sweet potatoes, peeled and cut into ½-inch cubes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 avocados, sliced, for serving
  • ¼ cup fresh cilantro leaves, for serving
  • ½ cup crumbled queso fresco, for serving
Directions
  1. Toast the ancho and guajillo chiles in a dry skillet over medium heat, pressing down with a spatula, until fragrant and slightly darkened, about 1 minute per side.
  2. Transfer the chiles to a heatproof bowl and cover with 2 cups of hot water. Let soak for 20 minutes, until softened.
  3. Drain the chiles, reserving ½ cup of the soaking liquid. Transfer the chiles and reserved liquid to a blender and blend until smooth.
  4. Heat the olive oil in a large Dutch oven over medium-high heat.
  5. Add the ground turkey and cook, breaking it up, until browned, about 6 minutes.
  6. Add the onion and cook until softened, about 5 minutes.
  7. Add the garlic, tomato paste, cocoa powder, cumin, and cinnamon, and cook, stirring, for 1 minute.
  8. Stir in the chile puree, diced tomatoes, and chicken broth. Bring to a simmer.
  9. Add the sweet potatoes and simmer uncovered, stirring occasionally, until the sweet potatoes are tender, about 30 minutes.
  10. Stir in the black beans and brown sugar and simmer for 10 minutes more. Season with the salt and pepper.
  11. Serve topped with the avocado, cilantro, and queso fresco.