Turkey Chili

Cook This, Not That! Pg. 242

Serves 6

330 Calories per serving

 

1 Tbsp	Canola Oil
1	Large Onion, chopped
2	Cloves Garlic, minced
1 tsp	Ground Cumin
½ tsp	Dried Oregano
¼ Cup	Chili powder
⅛ tsp	Ground Cinnamon
2	Bay Leaves
2 lbs	Lean Ground Turkey
2 Tbsp	Tomato Paste
1 Tbsp	Cocoa Powder (or 1 oz dark chocolate)
1 can or bottle	Dark Beer (12 oz)
1 Tbsp	Chopped Chipotle Pepper
1 Can	Whole Peeled Tomatoes (28 oz)
1 Can	White Beans, rinsed & drained (14 oz)
1 Can	Pinto beans, rinsed & drained (14 oz)
	Salt & Black Pepper to Taste
	Hot Sauce or Cayenne to Taste (optional)

 

 

• Heat the oil in a large pot over medium heat. Add the onion & garlic & cook until the onion is translucent, about 5 minutes. Add the cumin, oregano, chili powder, cinnamon, and bay leaves & cook for another 2-3 minutes, until the spices are very fragrant.
  
• Add the turkey & tomato past & stir with a wooden spoon until the turkey is no longer pink. Add the chocolate, beer, chipotle & tomatoes, squeezing each tomato between your fingers so that it's still chunky but not whole,. Turn down the heat and simmer for 45 minutes.
  
• Add the beans & season with salt & pepper. Taste; if you like your chili hotter, add your favorite hot sauce or a few pinches of cayenne. Cook until the beans are hot. Serve topped with your choice of garnishes.