Ingredients
1/4 cup Ancho Chili Powder
1 1/2 teaspoons Chipotle Chili Powder
1 tablespoon Paprika
1 tablespoon Cumin
2 1/2 teaspoons Salt
1 teaspoon Oregano - dried
1 teaspoon Cocoa Powder - unsweetened
1 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
1/8 teaspoon Cinnamon - ground
1 tablespoon Olive Oil
1 cups Onion - chopped (one large)
2 1/2 pounds Ground Turkey
3 cloves Garlic - minced
1 cup Tomato Puree
2 cups Water
2 cans Pinto Beans - rinsed
Preparation
Mix all spiced together in small bowl
In large pot/dutch oven heat olive oil on medium. Add onion and cook until soft and translucent - about 5 minutes. Stir in turkey and garlic and until no longer pink - about 7 or 8 minutes.
Add spice mixture and stir until fragrant - about 3 or 4 minutes
Stir in tomato puree and water. Bring to simmer, reduce heat to low and simmer for 1 hour partially covered.
