You might be thinking that the internet doesn’t need another chili recipe, however I disagree. This one is elevated with some red wine and cocoa powder and is a unique twist on a classic.
This recipe is Instant pot friendly, but also could be done in a traditional slow cooker. Either way, this is bound to be your go-to cozy meal this winter.
Not only is the red wine the subtle star of this dish, but the addition of cocoa powder adds insane richness and is the best way to spruce up a classic. Note that this is also adaptable for a standard crock pot!
- 1 lb ground turkey or ground beef
- 1 Red onion, chopped
- 1 Green Bell pepper, chopped
- 2 TBSP Trader Joe’s Umami Seasoning (alternatives here would be a combo of onion powder, ground mustard and dried thyme)
- 4 cloves of garlic, minced
- 3 Jalapenos, diced, and only the seeds of one
- 2 TBSP cocoa powder
- 2 TBSP tomato paste
- 15 oz cans of each:
- Corn – I like to use low sodium sweet corn
- Red Kidney beans, rinsed
- Black beans, rinsed
- 2 tsp cumin
- 1 tsp cayenne pepper
- 1/2 cup red wine – I used pinot noir
- Shredded cheddar cheese
- Sour cream or non-fat Greek yogurt
- Sliced Jalapenos
INSTANT POT INSTRUCTIONS:
(Step 1) Using the saute function, saute the onion and peppers (green and jalapeno) with the umami seasoning, a pinch of salt and lots of freshly ground black pepper. Mix around every minute or so and after about 4 minutes, add in the ground meat and continue to cook the mixture, about 5 more minutes or until the onions become translucent. Add in the garlic and cook for an additional minute before mixing in the cocoa powder and tomato paste. Stir until combined. Then, pour in the wine to deglaze the pan, and cook for another minute or so.
(Step 2) Pour in the beans and corn and add in the cumin and cayenne before giving it one last stir and setting to the slow cooker on high for 2 hours. Serve with toppings listed above.
TRADITIONAL SLOW COOKER INSTRUCTIONS:
Do step 1 in a saute pan. Add in the cooked ingredients into the slow cooker before doing step 2.
- This freezes well! Cool completely before adding into containers. I recommend freezing individual portions to make it easier to defrost. Stick a portion in the fridge overnight to defrost, or pour the frozen contents into a pot to defrost. If using the pot method, you might need to add in additional liquid to get it going.