Makes 4 to 6 servings

1 tablespoon canola oil

1 yellow onion, diced

Kosher salt

4 garlic cloves, thinly sliced

1 red bell pepper, diced

¼ cup chili powder

1 teaspoon ground cumin

¼ teaspoon cayenne pepper

2 tablespoons tomato paste

1 pound ground turkey

1 (28-ounce) can plum tomatoes

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

  1. 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.
  2. Add the tomato paste and cook for 1 or 2 minutes to deep its flavor.
  3. 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.
  4. 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.
  5. 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.
  6. Serve in deep bowls topped with sour cream, sliced scallions and grated cheddar, if desired.