With the cold winds blowing, January is a great month for Turkey Chili. This variation from Bon Appétit is hands down my favorite chili because of the addition of chocolate and cinnamon. I always use different beans though–black, kidney, and white–not just white.
Turkey Chili with Black, Kidney and White Beans
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| 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. |