That Girl's Turkey Chili

It has been bone-chilling cold in Virginia lately, perfect soup, stew, and chili weather. Last night I made my family-favorite turkey chili. It is the perfect comfort food, and even low fat! Perfect for those cold winter nights when new year's food resolutions are made to be broken!

I almost always make cornbread to go along side, and last night I made some delicious honey cornbread muffins. They were a little sweeter than I normally make, but delicious and a good foil for spicy chili.

That Girl's Turkey Chili

1 tablespoon vegetable/canola/grapeseed oil
1 large onion, diced
4 garlic cloves, minced
2 teaspoons dried oregano
1 1/2 teaspoon ground cumin
1 - 1 1/2 lbs. ground turkey (all breast or a mix of breast and thigh)
1/4 cup chili powder
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoon salt
1 teaspoon cinnamon
2 bay leaves
1 28-ounce can diced tomatoes with juice
3 cups tomato or vegetable juice (spicy, if preferred)
3 15-ounce cans white beans, drained and rinsed

Garnishes (optional):
low-fat yogurt
chopped red onion
chopped cilantro
grated cheddar or jack cheese

Heat oil in heavy large pot over medium heat. Add onion and saute, stirring occasionally, until just beginning to brown. Add garlic, oregano, and cumin; let cook, stirring, one minute.

Increase heat to medium-high; add turkey. Cook turkey, breaking up with spoon, until no longer pink.

Add chili powder, cocoa powder, salt, cinnamon, bay leaves, tomatoes, and tomato juice. Stir to combine and bring to just a simmer. Lower heat and allow to simmer for 45 minutes.

Add beans and simmer for another 10 - 15 minutes.

Remove bay leaves. Serve with garnishes, if desired.