Turkey and White Bean Chili with Chocolate

Ingredients

• 1 lb. dried white beans, soaked overnight and cooked
• 2 cans petite diced tomatoes
• 4 cups homemade beef stock or 2 cans beef broth plus 1/2 cup water
• 2 tsp. + 1 tsp. olive oil
• 1 large onion, chopped
• 1 T dried oregano
• 1 T ground cumin
• 4 T ground Ancho chile powder
• 1/4 – 1/2 tsp. ground Chipotle chile powder
• 1 lb. ground turkey
• 3 bay leaves
• 2 T unsweetened cocoa powder
• Pinch salt
• 1 cup chopped cilantro, optional
• Sour cream and/or grated cheese for serving, optional

Directions

1. If you’re starting with dried beans, cover them with cold water and soak them overnight or all day. Drain that soaking water, cover the beans with fresh water, and keep them at a gentle simmer for about 1 1/2 hours, until they’re tender but still holding their shape. Make sure they’re cooked to the texture you want before the tomatoes go in, since they won’t soften much afterward. Drain the beans and transfer them to a heavy soup pot.
2. If you’re using canned beans, empty them into a colander in the sink and rinse with cold water until the foaming stops. Add the beans, tomatoes, and homemade beef stock to a medium-sized soup pot, then bring everything to a simmer.
3. Warm 2 tsp. olive oil in a heavy frying pan. Add the chopped onion and cook for about 8 minutes, until it has softened and is beginning to take on a little color.
4. Stir in the dried oregano, ground cumin, ground Ancho chile powder, chile powder, and ground Chipotle chile powder, and cook for about 1 minute, just until the spices smell toasty and fragrant. Scrape the onion and spice mixture into the soup pot and let the chili keep simmering.
5. Add 1 tsp. more olive oil to the frying pan, then add the turkey. Cook it through, breaking it up with a turner as it cooks, until it is fully done and beginning to brown. Transfer the turkey to the soup pot.
6. Pour 1 cup water into the frying pan and scrape up the browned bits from the bottom, then add that liquid to the pot. Stir in the bay leaves, cocoa powder, and salt.
7. Simmer over low heat for about 1 hour, or a bit longer if you’d like, until the flavors have come together and the tomatoes are beginning to fall apart. Turn off the heat and stir in the chopped cilantro, if you’re using it. Let the chili stand for 5 minutes, then serve with sour cream and/or grated cheese if desired.