Turkey Chili

• 1 T vegetable oil
• 2 medium onions, chopped
• 1 1/2 t dried oregano
• 1 1/2 t ground cumin
• 1 T molasses
• 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 28ox can whole or diced tomatoes
• 3 c beef stock or canned beef broth or chicken stock (may need less)
• 1 8oz can tomato sauce
• 3 15ox cans small white beans, rinsed, drained, or combination of pinto, navy, kidney beans, etc.
• chopped red onions
• chopped red onion
• chopped fresh cilantro
• plain low-fat yoghurt or light sour cream

Directions

1. Heat oil in heavy large pot over medium heat.
2. Add onions; sauté until light brown and tender, about 10 minutes.
3. Add oregano and cumin; stir in.
4. Increase heat to medium-high.
5. Panfry turkey until no longer pink.
6. Stir in chili powder, bay leaves, cocoa powder, molasses, salt, and cinnamon.
7. Add tomatoes with their juices, breaking up whole ones first.
8. Mix in stock and tomato sauce. Bring to boil. Note: add stock a little at a time. Sometimes you will find you won’t need all the stock.
9. Reduce heat; simmer 45 minutes, stirring occasionally.
10. Add beans to chili and simmer until flavours blend, about 10 minutes longer.
11. Discard bay leaves.
12. Ladle chili into bowls.
13. Top as desired with red onion, cilantro, and yoghurt.