In a large sauce pan heat up the olive oil over medium. Add in the Turkey, 1/2 tsp Salt and 1/4 tsp pepper and cook stirring for about 3-4 minutes. Add the chili powder, cumin, oregano and cinnamon and cook, stirring another 3-4 minutes until all the water evaporates from the turkey and it's sizzling.
Add the onion , garlic, and 1/2 tsp salt. Cover and cook until the onion is wilted about 7 minutes.
Add the carrots, tomatoes, chipotle pepper, water and cocoa powder. Bring to a simmer, recuse the heat to low and cook partially covered for 25 minutes. Stir in the beans and 1/2 cup cilantro and cook for 15 more minutes.
Serve it up in a soup bowl, add a couple table spoons of the non-fat sour creme and grate the chocolate on top of that, add a little cilantro and your ready to eat.
Recipe source: Cook Yourself Thin
1 tbsp Olive Oil
1 pound Ground Turkey
1 tsp Chili Powder
1 tsp Ground Cumin
1 tsp Dried Oregano
1/4 tsp Cinnamon
1 cup Red Onion Chopped
3 cloves Garlic chopped
1 cup Carrots diced (rough chop)
1 14 oz can chopped whole tomatoes with juice
1/2 chipotle pepper in adobo, seeded and chopped, with 1/2 tsp adobo sauce
3 cups water
1 tbsp Cocoa Powder
2 14-15 oz cans Pinto Beans, drained and rinsed
1/2 cup chopped Cilantro ( no stems ) extra set aside for serving