• Lenette Dorman

Turkey Chili with White Beans

You may think that because it's made with turkey that it's not as satisfying but you will soon be proven wrong!

I've been making this turkey chili recipe for years and I start to crave it as soon as there's the slightest chill in the air. But this comfort-food fave is great any time of year. This chili has so many healthy and delicious flavors you'll easily forget that you're not eating beef. As always, organic ingredients are best but when trying to stay on budget priority can be given to the ground turkey, beef stock, and tomatoes.

Serves 8

· 2 tablespoons avocado oil

· 2 medium onions, chopped

· 1 1/2 teaspoons dried oregano

· 1 1/2 teaspoons ground cumin

· 1 1/2 pounds organic lean ground turkey

· 1/4 cup chili powder

· 1 tablespoon unsweetened cacao powder

· 1 1/2 teaspoons salt

· 1/4 teaspoon ground cinnamon

· 1 28-ounce can whole tomatoes

· 3 cups organic beef stock or bone broth

· 1 8-ounce can tomato sauce

· 3 15-ounce cans small white beans, rinsed, drained

· Chopped red onion (optional for garnish)

· Chopped fresh cilantro (optional for garnish)

· Plain non-dairy or greek yogurt (optional for garnish)

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, cacao 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 the chili and simmer until flavors blend, about 10 minutes longer. Ladle chili into bowls. Pass red onion, cilantro and yogurt separately to garnish the top.

This recipe can be prepared a day ahead of serving. Cover and refrigerate, and then rewarm over medium-low heat.

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