3 cups Chicken Stock or low-sodium, store-bought chicken stock, plus more as needed
1 tablespoon unsweetened cocoa powder
1½ cups cooked white beans or 1 (12-ounce) can, drained and rinsed
1½ cups cooked kidney beans or 1 (12-ounce) can, drained and rinsed
Optional garnishes: sour cream or plain Greek yogurt, sliced scallions and grated Cheddar cheese
Prep: peel and dice the onion, peel and slice the garlic, seed and dice the bell pepper, drain and rinse the canned beans
Heat the canola oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of kosher salt and sauté, stirring with a wooden spoon, for about 2 minutes, or until translucent. Add the garlic and bell pepper and sauté for 1 minute. Add the chili powder, cumin and cayenne and cook for at least 1 minute so that they bloom.
Add the tomato paste and cook for 1 or 2 minutes to deep its flavor.
Add the turkey and switch tools from a wooden spoon to a whisk. Cook the turkey, breaking up any large chunks with the whisk as you cook, for 5 minutes, or until browned.
Add the tomatoes, 3 cups of the stock, and the cocoa powder and bring to a simmer, whisking to make sure the cocoa powder is thoroughly dissolved and combined. Add the beans and bring the chili to a simmer.
Cover the pot with a lid or foil and cook the chili for 1 hour. Taste the chili after 1 hour and adjust the seasoning. If the chili is too thick for your liking, add a bit more chicken stock.
Serve in deep bowls topped with sour cream, sliced scallions and grated cheddar, if desired.