Rhubarb Chili Recipe
- 2 tablespoons extra-virgin olive oil
- 3 cups chopped fresh rhubarb (1/2-inch pieces)
- 1 onion, chopped
- 1 large red bell pepper, chopped
- 1 teaspoon sea salt
- 1 1/2 pounds ground turkey
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon white sugar
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cayenne pepper
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 (14.5 ounce) cans diced tomatoes
- 1 cup frozen white corn
- salt and ground black pepper to taste
- Heat olive oil in a large pot over medium heat. Add rhubarb, onion, red bell pepper, and salt; cook and stir until tender, about 5 minutes. Add ground turkey and garlic and cook until turkey starts to brown, about 5 minutes.
- Stir chili powder, cocoa powder, white sugar, cumin, cinnamon, allspice, and cayenne pepper into the pot; cook and stir for 3 minutes. Add blacks beans, diced tomatoes, and corn; mix well to combine. Bring chili to a boil, reduce heat and simmer, covered, until thickened and flavors are combined, about 30 minutes. Season with salt and black pepper.
