Chocolate Chili

Deeply spiced, hearty, and secretly complex thanks to cocoa and dark beer. A slow-roasted chili that gets better with time — perfect for a cozy night in.

Ingredients

• 6 tbsp olive oil

• 1 onion, diced small (divided)

• 4 cloves garlic, minced (divided)

• 2 lbs dark ground turkey meat

• 2 large carrots, peeled and diced small

• 1 green bell pepper, diced small

• 1/2 jalapeño, seeds removed and finely chopped

• 1 zucchini, diced small

• 1 cup cremini mushrooms, diced small

• 1 1/2 tbsp chili powder, divided

• 1 tbsp cumin, divided

• 2 sprigs thyme

• 1 tsp Aleppo pepper

• 1 tsp oregano

• 1 tsp cayenne pepper (optional)

• 2 (15 oz) cans chopped/diced tomatoes

• 1 cup Guinness or other dark beer

• 1 cup veggie or chicken stock

• 2 bay leaves

• 3 tbsp cocoa powder

• 1 can kidney beans, drained and rinsed

• 1 can black beans, drained and rinsed

• Salt and pepper, to taste

• Sour cream, for topping

• Green onions, for topping

Instructions

1. Preheat the Oven
   Preheat your oven to 275°F (135°C).

2. Cook the Ground Turkey
   Heat 3 tbsp of olive oil in a heavy-bottomed pan over medium. Add 1/4 of the onion and 1 garlic clove. Cook for 3 minutes. Add turkey, 1/2 tbsp chili powder, 1/2 tbsp cumin, salt, and pepper. Cook until browned and cooked through. Remove and set aside.

3. Cook the Vegetables
   In the same pan, heat remaining 3 tbsp olive oil. Add remaining onion and garlic, cook for 3 minutes. Add carrots, cook 3–4 minutes. Add bell pepper and jalapeño, cook another 3–4 minutes. Add zucchini, mushrooms, and thyme. Cook for 5 minutes.

4. Season the Vegetables
   Add remaining chili powder and cumin, Aleppo pepper, oregano, and cayenne (if using). Cook for 10 minutes to let the flavors deepen.

5. Add the Liquids and Beans
   Stir in tomatoes, Guinness, stock, and cocoa powder. Bring to a gentle boil. Add drained beans and bay leaves.

6. Combine Turkey and Bake
   Return the cooked turkey to the pot. Stir everything together, season to taste, and cover with a lid. Bake in the oven for 1 1/2 hours.

7. Serve
   Remove from oven. Serve warm over rice or on its own. Top with sour cream, scallions, cheese, or avocado.