Turkey Chili with White Beans

This version of Chili is made with ground turkey, and a bit of cocoa powder to add a slightly lighter and smoother consistency. Adding beans to Chili is always controversial, but choosing either great white northern, or pinquito beans add a nice texture.

• 1 tablespoon vegetable oil
• 2 medium onions, chopped
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 1/2 pounds lean ground turkey
• 1/4 cup chili powder
• 2 bay leaves
• 1 tablespoon unsweetened cocoa powder
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground cinnamon
• 1 28-ounce can whole tomatoes
• 3 cups beef stock or canned beef broth
• 1 8-ounce can tomato sauce
• 1 -2 15-ounce cans small white beans, rinsed, drained depending on personal preferred meat/bean ratio.
• Chopped red onion
• Chopped fresh cilantro
• Sour Cream
• Shredded Pepper Jack Cheese 

Preparation

Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

*tips: The original recipe used 3 cans of beans, which is too extreme for most chili purists, but will stretch the recipe and give you more fiber/texture.

*tips: I use a Le Creuset Dutch Oven.

Serving ideas: Let each person top creatively from any combination of finely chopped red onion, cilantro and scoop of sour cream or pepper jack cheese provided in separate bowls.