Turkey Chili with White Beans

Ingredients

• 2  bay leaves 
• 0.3 teaspoon ground cinnamon 
• 1 tablespoon cocoa powder unsweetened
• 0.3 cup chili powder 
• 8 servings cream plain light sour low-fat
• 1.5 teaspoons oregano dried
• 8 ounce tomato sauce canned
• 28 ounce canned tomatoes whole canned
• 1.5 pounds pd of ground turkey lean
• 45 ounce beans white rinsed drained canned
• 8 servings onion red chopped
• 1.5 teaspoons salt 
• 3 cups beef broth canned
• 1.5 teaspoons ground cumin 
• 1 tablespoon vegetable oil 
• 8 servings cilantro leaves fresh chopped
• 2 medium onion chopped

Equipment

• bowl
• ladle
• pot

Directions

1. Heat oil in heavy large pot over medium heat.
2. Add onions; sauté until light brown and tender, about 10 minutes.
3. Add oregano and cumin; stir 1 minute. Increase heat to medium-high.
4. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon.
5. Add tomatoes with their juices, breaking up with back of spoon.
6. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
7. 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.)
8. Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.