Ready in 1 hour 30 minutes
A chili that is low in fat yet high in flavor levels; not too spicy but you can remedy that with pepper flakes or tabasco sauce. The use of ground turkey is a nice change if you're reluctant to eat ground beef!
Heat oil in a heavy large pot over medium heat. Add onions; saute 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. Mix in stock and tomato sauce. Bring to a boil. Reduce heat; simmer 45 minutes, stirring occasionally.
Add beans to chili and simmer until flavors blend, about 10-15 minutes longer. Discard bay leaves.
Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.
jnt0039 3y agoAwesome chili!!! So flavorful!.. I did not use the tomato sauce and a little less stock for more thickness but it is awesome!
Sarahejl 4y agoGreat!! Rally great for the super bowl.
ChefRL 4y agoThis is a AWESOME recipe!!! It's a must try, real rap. JD
rhiggins 4y agoThis is the second time I have made this chili in as many months. It is 105 degrees today in Texas but this chili really hit the spot. I did not change one item and followed the recipe to the letter. Yummy! This is now one of my favorites. It is even better the day after!
MATTE5 6y agoVery good. Will definitely make again.
TVart 7y agoNote the subtle flavor of cocoa which is prevalent in Mexican cooking. Feel free to add heat spice as this is rather mild. If you like your chili more soupy, add one additional can of stock or broth. I prefer this the next day reheated as the flavors have married quite well. [I posted this recipe.]