1 cup chopped red bell pepper
1 teaspoon minced garlic
1 1/4 pounds ground turkey breast
3 tablespoons brown sugar
2 tablespoons ancho chile powder
1 tablespoon unsweetened cocoa
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 (15-ounce) cans pinto beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
2 chipotle chiles, canned in adobo sauce, minced
2 ounces unsweetened chocolate, chopped
1/2 cup light sour cream
Chopped green onions
Heat a large saucepan over medium-high heat and coat with cooking spray. Add the turkey, onions, bell pepper, and garlic and sautee for about 8 minutes or until vegetables are tender and turkey is cooked through. Add the sugar through the chipotles to the pot and bring to a boil, stirring occasionally. Lower the heat and simmer for 15 minutes. Add *up to* 2 ounces of the chocolate, a little at a time, until you reach your desired consistency and taste.