Ingredients

* 1 tablespoon vegetable oil
* 2 medium onions, chopped
* 1 1/2 teaspoons dried oregano
* 2 teaspoons ground cumin
* 1 1/2 pounds lean ground chicken
* 1/4 cup chili powder
* 2 bay leaves
* 1 tablespoon unsweetened cocoa
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground cinnamon
* 1 28-ounce can whole tomatoes
* 2 cups low-sodium beef broth or homemade stock
* 1 8-ounce can tomato sauce
* 3 15-ounce cans small white beans, rinsed and drained
* Hot sauce
* Chopped red onion
* Chopped fresh cilantro
* Plain low-fat yogurt or light sour cream

Instructions

Heat oil in a large, heavy pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey and cook, breaking it up with the back of a spoon, until no longer pink. Stir in chili powder, bay leaves, cocoa, salt and cinnamon. Add tomatoes with their juices, breaking them up with the back of a spoon. Mix in broth and tomato sauce. Bring to a boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans and hot sauce to taste and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead, covered and refrigerated. Rewarm over medium-low heat before continuing.)

Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.