I like to imagine that this chili is good for me. Hey, it has turkey in it instead of beef. Work with me here! heh.
I stumbled across this chili recipe a couple of years ago when I was looking for a version of chili that contained ingredients that I had on hand. I threw it together quickly and my dinner crowd was pleased. This hearty chili has a great melding of flavors with ingredients that include oregano, cinnamon, and cocoa powder. It is perfect topped with shredded cheddar and diced red onions…and sometimes, when I am feeling frisky, I scoop it up and eat it with corn chips. I’m living on the edge!
Turkey & White Bean Chili (adapted from Bon Apetit recipe)
- 1 tablespoon vegetable oil
- 2 medium onions, chopped
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 1/2 pounds lean ground turkey
- 1/4 cup chili powder
- 2 bay leaves
- 1 tablespoon unsweetened cocoa powder
- 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
- 3 15-ounce cans small white beans, rinsed, drained
- Chopped Red Onion (optional)
- Shredded cheddar cheese (optional)
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.)
Ladle chili into bowls. Top with chopped onion and shredded cheese as desired.