- 1 1/2 pounds ground lean turkey
- 2 medium onions, chopped
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 (28 ounce) can diced tomatoes, undrained
- 3 cups beef broth
- 1 (8 ounce) can tomato sauce
- 1 tablespoon chili powder
- 1 tablespoon baking cocoa
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 (15 ounce) cans white kidney or cannellini beans, rinsed and drained
- In a Dutch oven or kettle, cook the turkey and onions over medium heat until meat is no longer pink; drain. Add oregano and cumin; cook and stir 1 minute longer. Stir in tomatoes, broth, tomato sauce, chili powder, cocoa, bay leaves, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add beans; heat through. Discard bay leaves before serving.