Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey to pan; saut? 8 minutes or until turkey is browned and vegetables are tender. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally. Add chocolate, stirring to melt. Ladle 1 1/4 cups chili in each of 8 bowls; top each serving with 1 tablespoon sour cream. Garnish with green onions.
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|Serving Size: 1 Serving (94g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 66 (45%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 9.8mg||3 %|
|Sodium 69.9mg||2 %|
|Potassium 331.7mg||9 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 18.3g|
|Protein 3.3g||5 %|
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Calories per serving: 147
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