Turkey Chili With White Beans

It has been a warm winter in the Bay Area and my trees have started to bloom. This week though, the weather turned cold, perfect for a bowl of chili.

This is my favorite chili recipe. I found it in Bon Appetit in 1997. I made just a few modifications.

Turkey Chili with White Beans

1 Tbs vegetable oil
2 medium onions, chopped
1 1/2 tsp ground oregano
1 1/2 tsp cumin
20 oz ground turkey
1/4 cup chili powder
2 bay leaves
1 Tbs unsweetened cocoa powder
1 1/2 tsp salt
1/4 tsp ground cinnamon
1 28-oz can diced tomatoes
3 cups beef stock
1 8-oz can tomato sauce

 

2 15-oz cans small white beans, rinsed and drained

Chopped red onion
Chopped fresh cilantro
Low-fat yogurt

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. Pass red onion, cilantro and yogurt.

 

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