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Hearty Turkey and Dark Cocoa Black Bean Chili

Hearty Turkey and Dark Cocoa Black Bean Chili

Published September 18, 2026

Lean ground turkey and black beans simmered with unsweetened cocoa powder for mole-style depth, balanced with tomatoes, cumin, and chiles.

For a thicker chili, simmer uncovered for the final 10 minutes; for thinner consistency, add broth in 1/4-cup increments. Lean ground turkey browns best over medium-high heat; avoid crowding the pot so it develops color rather than steams.

The unsweetened cocoa powder adds subtle mole-style depth without sweetness; do not substitute chocolate or cocoa nibs. Chili tastes better the next day as flavors meld; refrigerate up to 4 days or freeze up to 3 months.

Recipe spotlight: Turkey Chili, a Modern Swap With Ancient Flavor

Cook time
1 hr
Rating
…

Ingredients

Scale
Measurement units
  • 1 ½ lb ground turkey
  • 1 large onion
  • 4 garlic cloves
  • 28 oz canned diced tomatoes (with juice)
  • 3 tbsp tomato paste
  • 2 cans (15 oz each) canned black beans
  • 1 ½ cups beef broth
  • 1 tbsp unsweetened cocoa powder
  • 2 tsp ground cumin
  • 2 tbsp chili powder
  • 1 tsp dried oregano
  • ½ tsp paprika
  • salt (to taste)
  • black pepper (to taste)
  • 1 tbsp olive oil

Instructions

Brown the turkey
Heat olive oil (1 tablespoon) in a large heavy-bottomed pot over medium-high heat.
Add ground turkey (1 ½ pound) and cook, breaking it apart with a wooden spoon, until no pink remains and meat is lightly browned, 6–8 minutes.
Drain excess fat if needed.
Sauté aromatics and spices
Add 1 large diced onion (1 large) and 4 minced garlic cloves to the turkey; cook until onion (1 large) softens, about 3 minutes.
Stir in chili powder (2 tablespoon), ground cumin (2 teaspoon), dried oregano (1 teaspoon), paprika (½ teaspoon), and unsweetened cocoa powder (1 tablespoon); cook for 1 minute to bloom the spices.
Build the chili base
Add tomato paste (3 tablespoon) and stir to coat the turkey and onions, cooking for 1 minute.
Pour in canned diced tomatoes (28 ounce) with juice and beef broth (1 ½ cup); scrape up any browned bits from the pot bottom.
Stir in 2 cans (15 oz each) drained and rinsed black beans.
Simmer the chili
Bring the chili to a simmer, then reduce heat to medium-low and simmer uncovered for 25–30 minutes, stirring occasionally, until flavors meld and chili thickens slightly.
Season and serve
Taste the chili and season with salt and black pepper to taste.
Ladle into bowls and serve hot.

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