Tex-Mex Turkey Mole Chili
Mole and prunes give this turkey chili heat and sweetness with an undercurrent of chocolate and spice. In 30 minutes, this easy recipe can be on the table for lunch or dinner.
Servings: 6
Equipment
- large pot or saute pan
Ingredients
- 1 lb. ground turkey, 80% Lean 20% Fat
- 1 large onion, diced
- 2 cans kidney beans 15.5 oz each
- 1 can diced tomatoes, 14 oz
- 1 cup diced pitted prunes
- 1 cup ready to serve mole Dona Maria or other
- 1/2 cup dried sweet cranberries Ocean Spray Craisins or other
- 1 packet hot and spicy taco seasoning 1 oz
- 3 tbsp cooking oil
Garnish
- sour cream
- avocado, sliced fresh or guacamole
- diced red or white onion
- shredded cheddar, Jack or Mexican blend cheese
- fresh cilantro
Instructions
- Place the cooking oil in the pot. Heat over medium heat until shimmering.
- Add the diced onion and saute until translucent.
- Add the ground turkey and saute until browned, breaking up the clumps of ground meat until loose.
- Add taco seasoning and mix thoroughly.
- Add the mole, tomatoes, prunes, kidney beans, and cranberries. Heat through.
- Serve with traditional chili garnishes: sour cream, shredded cheddar or Jack cheese, cilantro, avocado, diced onion.
Notes
Tired of making a roasted turkey for Thanksgiving? This recipe is a perfect substitute! Serve with cornbread and a side of your favorite vegetable.
For more of my recipes, visit mollyskitchen.net
For more of my recipes, visit mollyskitchen.net