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.
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|Serving Size: 1 Serving (576g)|
|Recipe Makes: 8|
|Calories from Fat: 141 (19%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 67.2mg||21 %|
|Sodium 822.3mg||28 %|
|Potassium 3062.7mg||81 %|
|Total Carbohydrate 104.9g||31 %|
|Dietary Fiber 41.2g||165 %|
|Sugars, other 63.7g|
|Protein 50.4g||72 %|
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Calories per serving: 740
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