Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

45 mins
1 hr
15 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Cook's Notes:

Substitute ground beef for the turkey if preferred.

Because this is a thick chili, make sure to keep the lid on while it simmers.

Nutrition Facts

338 calories; protein 26.3g; carbohydrates 35.3g; fat 11.1g; cholesterol 62.9mg; sodium 880.5mg. Full Nutrition