Ingredients
3 tablespoons vegetable oil
1 medium onion , minced
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
2 cups low-sodium chicken broth , plus more if needed
1 (14.5-ounce) can diced tomatoes , drained
1/4 cup raisins
2 tablespoons peanut butter
2 cups roasted vegetables (see note)
10 ounces cooked turkey, shredded (about 2 cups)
Table salt and ground black pepper
1/4 cup minced fresh cilantro leaves
Instructions
1. Heat the oil in a large skillet over medium-high heat until just shimmering. Add the onion, chili powder, cocoa powder, cinnamon, and cloves and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
2. Stir in the broth, tomatoes, raisins, and peanut butter and cook, stirring occasionally, until thickened, about 20 minutes.
3. Puree the sauce in a blender (or food processor) until smooth. Return the sauce to the skillet, stir in the roasted vegetables and simmer until heated through, about 5 minutes. Stir in the turkey and cook until heated through, about 2 minutes more, adding additional broth as needed to thin the sauce. Season with salt and pepper to taste. Sprinkle with the cilantro and serve immediately.
