Turkey Mole Stew
Discover the bold and complex flavors of Turkey Mole Stew, a rich and hearty dish that combines tender turkey breast with a mouthwatering blend of spices, chocolate, and peanut butter for a modern twist on traditional mole. This one-pot recipe brings together fragrant cumin, chili powder, and a hint of cinnamon with the richness of dark chocolate and unsweetened cocoa, creating a subtly smoky and velvety sauce. Packed with layers of flavor from sautéed onions, garlic, and tomato paste, this stew is further elevated by the addition of black beans, sweet corn, and a splash of chicken broth for the perfect balance of protein and texture. Simple yet indulgent, this gluten-free stew comes together in just over an hour and is perfect for a crowd-pleasing dinner. Serve it over fluffy white rice and garnish with fresh cilantro for a vibrant finish. Ideal for comforting weeknight meals or a unique holiday dish, this turkey mole recipe is sure to impress!
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Recipe Information
Ingredients
- 2 pounds Turkey breast, boneless and skinless
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 stick Cinnamon stick
- 1 teaspoon Ground cumin
- 2 tablespoons Chili powder
- 2 tablespoons Tomato paste
- 4 cups Chicken broth
- 2 tablespoons Smooth peanut butter
- 2 tablespoons Unsweetened cocoa powder
- 2 ounces Dark chocolate, chopped
- 1 14-ounce can Canned diced tomatoes
- 1 15-ounce can Canned black beans, drained and rinsed
- 1 cup Corn kernels, fresh or frozen
- 0.25 cup Fresh cilantro, chopped (optional)
- 3 cups Cooked white rice (optional, for serving)
Instructions
Pat the turkey breast dry with paper towels and cut it into bite-sized pieces. Season with salt and black pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the turkey pieces in batches, searing until golden on all sides, about 3-4 minutes per batch. Remove and set aside.
In the same pot, add the diced onion and sauté for 5 minutes until soft and translucent. Add the minced garlic, cinnamon stick, ground cumin, and chili powder, sautéing for another minute until fragrant.
Stir in the tomato paste, cooking for 1-2 minutes to allow it to caramelize slightly.
Pour in the chicken broth, scraping the bottom of the pot to deglaze. Stir in the peanut butter, cocoa powder, and chopped dark chocolate until fully melted and incorporated. Add the canned diced tomatoes (with juices).
Return the seared turkey to the pot along with the black beans and corn. Reduce the heat to low and let the stew simmer for 35-40 minutes, stirring occasionally, until the turkey is tender, and the flavors are well developed.
Remove the cinnamon stick and taste the stew. Adjust seasoning with additional salt or pepper if needed.
Garnish with chopped cilantro if desired, and serve hot over cooked white rice.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 9.4 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1295 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
