Ingredients

• 1 large onion
• 2 TB olive oil
• 1 pound ground turkey meat (can use ground beef as well)
• 28 oz can tomotoes, chopped
• 2 15oz can of cannellini beans, rinsed and drained
• 1 15oz can of small pink kidney beans, rinsed and drained
• 2 cups organic vegetable stock
• 1 1/2 tsp oregano
• 1 1/2 tsp cumin
• 3 TB chili powder
• 2 bay leaves
• 1 TB cocoa powder
• 1/4 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)

Directions

1. Coursely chop onion.
2. In a medium stock pan, add oil and cook onion over medium heat stirring often for 2 minutes until soft.
3. Add ground meat to the pan and cook until no longer pink 5-8 minutes.
4. Add spices to the meat - oregano, cumin, chili powder, cocoa powder, cayenne and cinnamon. Stir well and incorporate cooking 1 minute.
5. Add chopped tomotoes and vegetable stock to the pot stirring well. Add bay leaves.
6. Cook uncovered 20 minutes. Add the rinsed beans and cook an additional 10 minutes.
7. Serve chili hot over brown rice and topped with shredded cheddar cheese and a dolllop of sour cream (or Fage plain yogurt)