Source: HYPERLINK “http://www.epicurious.com/recipes/food/views/TURKEY-CHILI-WITH-WHITE-BEANS-3090″ http://www.epicurious.com/recipes/food/views/TURKEY-CHILI-WITH-WHITE-BEANS-3090
Yield: Serves 8 
NOTE:
This recipe requires some effort, but it’s delish! I like to reduce the salt, reduce the amount of beans to 2 cans, and add more veggies, like zucchini! (which by the way are TOTALLY in season right now!) And I always freeze half of it because it makes A LOT. This is my favorite way to cook. I love to make HUGE batches of food that I can eat over the course of the week, or freeze it for later. As much as I enjoy cooking, my time is so strained, so it’s nice to know on those days I have no time, I can quickly re-heat a healthy, delicious meal. Have fun!
Ingredients
1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 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
For garnish
Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream
Preparation
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 separately.
