Chili with Chipotle and Chocolate

Ingredients

• 2 tablespoons ancho chili powder 
• 0.5 teaspoon pepper black freshly ground
• 3 tablespoons brown sugar 
• 2  chipotles in adobo canned minced
• 29 ounce tomatoes diced undrained canned
• 30 ounce pinto beans rinsed drained canned
• 14 ounce fat-skimmed beef broth fat-free canned
• 1 teaspoon garlic minced
• 1 teaspoon ground cumin 
• 1.3 pounds pd of ground turkey 
• 2 cups onion diced ( 1 large)
• 1 cup bell pepper red chopped
• 0.3 teaspoon salt 
• 0.5 cup cream light sour
• 2 ounces baker's chocolate unsweetened chopped
• 1 tablespoon cocoa powder unsweetened

Equipment

• bowl
• frying pan
• ladle
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
2. Add onion, bell pepper, garlic, and turkey to pan; saut 8 minutes or until turkey is browned and vegetables are tender.
3. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally.
4. Add chocolate, stirring to melt. Ladle 1 1/4 cups chili in each of 8 bowls; top each serving with 1 tablespoon sour cream.
5. Garnish with green onions.