Meal type
|
Chocolate, Cilantro, Cinnamon
, Cocoa Powder, Cumin, Turkey, Yogurt
|
Season
|
Fall, Winter
|
Ingredients
- 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 15-ounce cans small white beans, rinsed, drained
- 1 15-ounce can black beans
- 1 15-ounce can kidney beans
- Chopped red onion
- Chopped fresh cilantro
- Plain low-fat yogurt or light sour cream
Directions
1
|
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. |
2
|
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. |
3
|
Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. |
4
|
Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. |
5
|
Reduce heat; simmer 45 minutes, stirring occasionally.
|
6
|
Add beans to chili and simmer until flavors blend, about 10 minutes longer. |
7
|
Discard bay leaves. |
8
|
Ladle chili into bowls. Top with red onion, cilantro and yogurt to preference. |
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