1 tablespoon vegetable oil
1 ½ Vidalia onions – chopped
2 red peppers – seeded and chopped
1 teaspoon dried oregano
1 ½ teaspoons ground cumin
1 ½ pounds lean ground turkey breast
¼ cup chili powder
1 tablespoon Ancho chili pepper (or to taste)
2 bay leaves
1 tablespoon unsweetened cocoa powder
Sea salt to taste
¼ teaspoon ground cinnamon
2 – 15 ounce cans fire roasted diced tomatoes
3 cups low sodium stock
Several squirts of tomato paste (from the tube)
1 - 15 ounce can each (drained and rinsed):
Small white beans ~ black beans ~ kidney beans

Garnishes:
Chopped red onion
Chopped fresh cilantro
Plain low fat yogurt or light sour cream

Heat oil in a heavy large pot over medium heat. Add onions; sauté until they soften and begin to turn translucent and then add in the diced red bell peppers. Add oregano and cumin; stir for one minute. Increase heat to medium high. Add turkey; stir until no longer pink, breaking up with the back of a spoon. Stir in chili powder, Ancho chili pepper, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices. Mix in stock and tomato paste Bring to a boil. Reduce heat; simmer for 45 minutes, stirring occasionally.



Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves.



Ladle chili into bowls. Pass red onion, cilantro and yogurt or sour cream separately.