- 1 tbsp vegetable oil
- 2 medium onions, chopped
- 1 1/2 tsp dried oregano
- 1 1/2 tsp ground cumin
- 1 1/2 lbs lean ground turkey
- 1/4 cup chili powder
- 2 bay leaves
- 1 tbsp unsweetened cocoa powder
- 1 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1 can (28 oz) whole tomatoes
- 3 cups beef stock or canned beef stock
- 1 can (18 oz) tomato sauce
- 3 can (15 oz) white beans
- 1 chopped red onion
- chopped fresh cilantro, to taste
- plain low-fat yogurt or light sour cream, to taste
Heat oil in a heavy large pot over medium heat. Add onions and sauté for 10 minutes or until light brown and tender. Add oregano and cumin and stir for 1 minute. Increase heat to medium-high. Add turkey and stir until meat is no longer pink, breaking up the meat with back of spoon. Add the onions and turkey into the slow cooker. Add in the 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. Turn the slow cooker onto low and cook for 5 hours. Add the beans to the chili and cook on low for 1 hour more. Discard bay leaves. (May be prepared 1 day ahead. Cover and refrigerate. Reheat over medium-low heat before continuing.) Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.
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