Cocoa lends an earthy flavor to the turkey (which has less flavor than the traditional beef), with only 20 calories.
- 1 tablespoon olive oil
- 1 pound ground turkey
- Salt and pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Pinch ground cinnamon
- 1/2 red onion, chopped (about 1 cup)
- 3 cloves garlic, chopped
- 2 carrots, diced (1/2 inch), about 1 cup
- 1 can (14-ounce) chopped whole tomatoes, with juice
- 1/2 chipotle pepper in adobo, seeded and chopped, with about 1/2 teaspoon adobo sauce
- 2 cups water
- 1 tablespoon cocoa powder
- 2 (14- to 15- ounce) cans pinto beans, drained and rinsed
- 1/2 cup chopped cilantro (leaves and slender stems), plus 1/4 cup for serving
- Bittersweet chocolate, grated, for serving
- 3 scallions, chopped, for serving
- 1/2 cup non-fat yogurt, for serving
- 1 whole wheat tortilla (for homemade tortilla strips garnish)
- In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, 3 minutes. Add the chili powder, cumin, oregano, and cinnamon, and cook, stirring, 3 minutes, or until the water evaporates and the turkey sizzles.
- Add the onion, garlic, and 1/2 teaspoon salt. Cover and cook until the onion is wilted, 5 to 7 minutes. (If the onion or the spices begin to stick to the pan, add 2 tablespoons water and scrape with a wooden spoon to release.)
- Add the carrots, tomatoes, chipotle pepper, water, and cocoa powder. Bring to a simmer, reduce the heat to low, and cook, partially covered, 25 minutes. Stir in the beans and 1/2 cup cilantro and cook 15 more minutes.
- To serve, ladle into soup bowls and grate a tiny amount of chocolate over each. Top with scallions, the remaining cilantro, and a spoonful of yogurt.