Turkey Chili

Cooler fall evenings are the perfect setting for this turkey chili. It is easy to prepare ahead of time and also tastes great the following day.

Ingredients:

1 lb. ground turkey

1 large yellow onion, chopped

1/2 tsp garlic, finely chopped

1 yellow and 1 red bell pepper, cut into 1-inch pieces

2 and 2 tbsp canola oil

1 tbsp chili powder (or to taste)

2 bay leaves

2 dried red chilies, crumbled

1 tsp unsweetened cocoa powder

1 tsp ground cumin

2 tsp brown sugar

1 (28 oz) can chopped tomatoes in juice 

1 (15 oz) can black beans, rinsed and drained

1/2 cup water

1 tsp salt

• Heat 2 tbsp canola oil in a heavy medium pot over medium heat. Add ground turkey and stir until turkey is no longer pink. Remove turkey from pot and set aside.
• In same pot heat remaining 2 tbsp of oil and add onions, garlic and peppers. Stir for about 10 minutes until onions are lightly browned.
• Stirring, add spices and brown sugar and cook for 1 minute. Add crushed tomatoes in juice and stir.
• Add black beans, water and salt and bring to a simmer. Add ground turkey and any accumulated juices, cover and simmer for 15 minutes.

Serve with basmati rice and sour cream if desired.

Serves 4-6