From Hungry Girl
1 can (29 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, drained
1 can (15.5 ounces) chili beans (pinto beans in chili sauce), undrained
1 can (15 ounces) red kidney beans, drained and rinsed
¾ cup canned sweet corn, drained
4 to 5 canned chipotle peppers in adobo sauce, chopped, sauce reserved
2 bell peppers (in different colors), chopped
1 large onion, chopped
2 carrots, chopped
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon ground cumin
½ ounce VERY dark chocolate (70%+ cacao), broken into small pieces
Salt to taste (1 teaspoon)
Fat-free sour cream (optional, 1 Tablespoon per serving)
Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add turkey and spread it around in the pan to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any fat or liquid, and then transfer turkey to a slow cooker.
Add all other ingredients except for the chocolate, salt, and sour cream to the slow cooker. Add 1 Tablespoon adobo sauce (from the canned chipotles). Mix well to combine.
Cover and cook on high for 2 hours, and then reduce heat to low and cook for an additional 3 hours. (OR cover and cook on low for 6 to 7 hours straight.)
Add chocolate and stir until pieces melt and disappear into chili. Cover and cook for 1 hour longer on low. Add salt to taste. If you like, top each serving with a little sour cream.
Makes 12 servings.