Rhubarb Chili recipe

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Ingredients

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 ½ pounds ground turkey
3 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 tablespoon white sugar
1 ½ teaspoons ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
⅛ 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

Nutrition Info

337.6 calories
carbohydrate: 35.3 g
cholesterol: 62.9 mg
fat: 11.1 g
fiber: 11.7 g
protein: 26.3 g
saturatedFat: 2.4 g
servingSize: -
sodium: 880.5 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

8 servings

Recipe Note

This chili was a fun experiment that my kids gave 5 stars! Rhubarb is very popular in desserts and should make an appearance in a main dish occasionally. Serve with your favorite chili toppings, or eat on its own.

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