This chili is a go-to staple. The secret ingredient is the cocoa powder.
- 1 tablespoon vegetable oil
- 2 medium onions, chopped
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 1/2 pounds lean ground turkey
- 1/4 cup chili powder
- 2 bay leaves
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground cinnamon
- 1 28-ounce can whole tomatoes
- 3 cups beef stock or canned beef broth
- 1 8-ounce can tomato sauce
- 1 yam, peeled and cubed
- 3 15-ounce cans black beans, rinsed, drained
- Chopped red onion
- Chopped fresh cilantro
- Plain yogurt or sour cream
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, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock, tomato sauce, and yam cubes. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
Ladle chili into bowls. Pass red onion, cilantro and yogurt separately