Mexican-style chili

By Stefano Faita
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  • 2 tablespoon extra virgin olive oil
  • 1 Spanish onion, diced
  • 2 garlic cloves, finely chopped
  • 1 pound ground turkey
  • Salt and freshly ground pepper, to taste
  • 1 red bell pepper, diced
  • 1 banana pepper, diced
  • 1 cinnamon stick
  • 600ml Stefano Arrabiatta sauce
  • 1 (14 ounce) can red kidney beans
  • 1 (14 ounce) can white kidney beans
  • 2 tablespoons raisins (optional)
  • Juice of 1 lime
  • 2 tablespoons dark cocoa powder (unsweetened)


  • Jalapeno pepper (finely diced)
  • Tortillas chips
  • Sour cream
  • Lime
  • Grated monterey jack cheese


  1. In a large Dutch oven over medium high heat, add olive oil. When olive oil is hot, add onions and garlic and sauté until softened, about 3 to 4 minutes.
  2. Add ground meat. Season with salt and pepper and cook until meat is browned, about 5 to 7 minutes.
  3. Add red pepper, banana pepper and cook until peppers have softened, about 2 to 3 minutes. Stir in cinnamon stick, arrabiatta sauce, red and white kidney beans, raisins and lime juice. Bring to a boil.
  4. Add the cocoa powder. Reduce heat to low and let chili simmer, covered, stirring occasionally, until thickened and flavours marry, about 45 minutes. Taste for seasoning and adjust as needed.
  5. Serve in a bowl with your favorite garnish.

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