Peanut Butter & Chocolate Chili
 

By Elaine Giammetta
 

Ingredients

Olive Oil
1 small yellow onion, diced
2 green bell peppers, diced
1 large jalapeno pepper, deveined, seeded and minced
2 medium cloves of garlic, minced
28 oz can organic crushed tomatoes
1 c each: black beans, pinto beans (if canned, well drained)
2 c red kidney beans (if canned, well drained)
1/2 c dark ale
2 T chili powder
1 1/2 dried hot red peppers (crushed)
1 t oregano, dried
pinch cumin powder
salt & pepper to taste
1 lb ground turkey
1 lb ground pork
1/4 c low fat or organic creamy peanut butter
3 T serrano chili sauce
Juice of 1 lime
2 T fresh cilantro, chopped
2 T shaved dark chocolate

Method
Heat 2-3 T oil in a large heavy bottom pot. Add the onion, green peppers, & garlic. Saute until the onion is translucent. Next add the crushed tomatoes, beans, beer, and spices.

In a separate pan brown the ground turkey and pork, then add to chili mixture. Simmer for 45 minutes over low heat. Add the peanut butter, hot sauce, lime juice, cilantro and chocolate. Simmer an additional 15 minutes.

Plating
Spoon into soup bowl, top with dollop of FF yogurt or sour cream. Shave chocolate over topping. Sprinkle with chopped cilantro leaves and shredded cheddar.
Serve with a tall glass of the ale used in the recipe.