Turkey Chili with Black, Kidney and White Beans…and Chocolate

TurkeyChiliWith 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

Meal type Chocolate, Cilantro, Cinnamon
, Cocoa Powder, Cumin, Turkey, Yogurt
Season Fall, Winter


  • 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


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.