The Very Best Turkey Chili

There's nothing better on a cold, rainy day than a nice hot bowl of chili. Unfortunately (or not) we have few such days in Los Angeles, and whenever we do, like this past week, I rush to the kitchen to whip up a batch before the weather changes.

I'm partial to turkey chili. It's supposed to be ever-so-slightly better for you, having considerably less fat than beef. However, let's face it, it can also be considerably bland, and just adding a spoonful of extra chili powder isn't going to fix it.

With this recipe I discovered the formula for a thoroughly satisfying turkey chili with big chili flavor and the richness of beef chili without the fat. The secret ingredient? Chocolate. Surprised? I was too, but just a touch of chocolate seems to give the turkey chili a bit of the body it is often missing, without altering the flavor. Makes sense if you think about it, sort of like the Mexican mole sauces which contain a bit of cocoa.

So, here it is, a recipe for really good turkey chili. I'm hoping for at least one more rainstorm before the New Year so I can make it again before the Christmas eating orgy begins.

THE BEST TURKEY CHILI

Olive oil spray
1 tablespoon olive oil
1 large onion, chopped
2 medium red bell peppers, chopped
6 garlic cloves, chopped
2 1/2 pounds lean ground turkey
3 1/2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
3 tablespoons tomato paste
2 15-ounce cans red kidney beans, drained (3 cans if you like lots of beans)
1 28-ounce can diced tomatoes in juice
4 1/2 cups canned low-sodium chicken broth
1 1/2 ounces (1 1/2 squares) semi-sweet chocolate, chopped
Shredded cheddar cheese and/or sour cream - Optional

Spray bottom of a large heavy pot or dutch oveen with nonstick spray. Add olive oil and heat.

Add onion, bell peppers and garlic and saute over medium high heat until vegetables are soft, about 8 minutes.

Add turkey and saute until no longer pink, breaking up large pieces with spatula or fork.

Mix in chili powder, cumin, oregano and tomato paste and stir together, about 1 minute.

Add beans, tomatoes with juices, chicken broth and chopped chocolate. Bring to boil. Reduce heat and simmer uncovered until chili thickens, about 1 hour, stirring occasionally.

Season with salt and pepper to taste. Serve with shredded sharp cheddar cheese and/or sour cream for toppings. Add a salad and cornbread and it's a meal.