Turkey Chili with White Beans

This week's recipe comes from my other favorite food magazine, Bon Appetit. And I promise, this one does have easy recipes, which is what this one is. If you're used to the kind that comes from a can, this one is a bit more soupy, but it tastes great, and is as easy as opening a few cans, really. You know it's good when Derk decides to take it to work the next day for lunch rather than eat out of the vending machine. ;)

1 T vegetable oil

2 medium onions, chopped

1 1/2 tsp dried oregano

1 1/2 tsp ground cumin

1 1/2 pounds lean ground turkey

1/4 C chili powder

2 bay leaves

1 T unsweetened cocoa powder

1 1/2 tsp salt

1/4 tsp ground cinnamon

1 28-oz can whole tomatoes in juice

3 C beef broth

1 8-oz. can tomato sauce

3 15-oz. cans of small white beans, rinsed, drained

Chopped red onion

Chopped fresh cilantro

Plain low-fat yogurt or light sour cream

Heat oil in heavy large pot over medium heat. Add onions; saute 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 juice, breaking up with back of spoon. Mix in broth and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes. Discard bay leaves. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Before continuing, bring to simmer over medium-low heat.)

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

My note: We really liked this chili. I was reading some online reviews of the recipe and to cut down on the soupiness some people suggested using 2 C of broth, and some even liked it with vegetable rather than beef broth. Others also used tomato paste instead of tomato sauce.