Super Turkey Chili

With the Super Bowl around the corner, you may enjoy making this great chili recipe:

Makes 8 servings

Ingredients:

1 T. vegetable oil
2 medium onions, chopped
1-1/2 t. dried oregano
1-1/2 t. ground cumin
1-1/2 lbs. lean ground turkey
1/4 c. chili powder
2 bay leaves
1 T. unsweetened cocoa powder
1-1/2 t. salt
1/4 t. ground cinnamon
1 28-ounce can whole tomatoes (with juice)
3 c. beef stock or canned beef broth (can substitute chicken or vegetable, but beef is best)
1 8 oz. can tomato sauce

3 15-oz. cans small white beans, rinsed and drained*

Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream

* I usually use 1 can of pinto or black beans, 1 can kidney or pinto beans, 1 can white beans (Great Northern)

Directions:

Heat oil in heavy large pot over medium heat (I use a Dutch Oven). Add onions; saute until light brown and tender, about 10 minutes. Note: If you like your chili a bit on the spicier side, add 1 finely chopped jalapeno to the onions as they saute. 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 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. Pass red onion, cilantro and yogurt (sour cream) separately.

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