Yield: Serves 8

  • 2 tablespoons olive oil or vegetable oil
  • 2 medium yellow onions, chopped
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/4 pounds lean ground turkey
  • 4 T chili powder
  • 2 bay leaves
  • 1 T unsweetened cocoa powder
  • 1 1/2 tsp coarse salt, plus more to taste
  • 1/4 tsp ground cinnamon
  • 1 28-ounce can diced tomatoes
  • 3 cups chicken stock or beef stock
  • 1 cup (8 oz) tomato sauce
  • 3 15-ounce cans small white beans, such as Cannellini, rinsed, drained (or any combination of beans such as kidney and/or black beans)
  • thinly sliced red onion, for garnish
  • chopped fresh cilantro, for garnish
  • plain low-fat yogurt or light sour cream, for garnish
  1. Heat oil in heavy large pot over medium heat. Add onions; saut├ę until light brown and tender, about 10 minutes.
  2. Add oregano and cumin; stir 1 minute. Increase heat to medium-high.
  3. Add turkey; stir until no longer pink, breaking up with back of spoon.
  4. 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.
  5. Add beans to chili and simmer until flavors blend, about 10 minutes longer.
  6. Discard bay leaves. Taste and adjust seasoning, as desired.
  7. Ladle chili into bowls. Pass red onion, cilantro and yogurt/sour cream toppings separately.

Note: Chili be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving with toppings.