Foodie Fridays: Spicy Turkey Chili with White Beans

Slowly but surely our weather is becoming more springlike, but for now we are bouncing back and forth between mild sunny days and chilly rainy ones.  On one of those wet and dreary days, I felt the need for a nice warm bowl of spicy chili, and Turkey Chili with White Beans was my choice.  As usual I modified the original recipe, and I have to admit that this dish is at the very limits of my spicy heat tolerance (but I am a wimp when it comes to hot foods, so don't be afraid quite yet!).  Like most chilis, this one just gets better the longer it sits, and the spiciness mellows a bit as well.  As is also the case with chili, the recipe is easily modified to suit personal tastes, so feel free to experiment with more or less heat, different meats, beans, vegetables, and/or seasoning, etc.  Make the recipe any way you like, but just be sure to make it when you too need a pick-me-up for a gloomy day!

Spicy Turkey Chili with White Beans

1 T. olive oil
1 large onion, diced
2 cloves garlic, minced
1 1/2 tsp. oregano
1 1/2 tsp. cumin
1 lb. lean ground turkey breast
2 T. chili powder
2 T. cocoa chili powder blend*
1 tsp. smoked paprika
1/4 tsp. cinnamon
2 bay leaves
3/4 tsp. salt
1 T. sugar
2 cans (15 oz. each) diced tomatoes
1 C. (1/2 of a 16-oz. jar) hot salsa**
3 C. chicken stock (I used unsalted)
3 cans (15 oz. each) white beans, rinsed and drained
2 C. frozen corn, thawed

Heat the oil in a Dutch oven over medium heat.  Add the onion and cook until light brown and tender, about 10 minutes.  Add the garlic, oregano, and cumin and cook one minute longer.  Increase the heat to medium-high and add the ground turkey.  Cook, stirring often, until no longer pink, breaking it up into small chunks with a wooden spoon.

Stir in the chili powders, paprika, cinnamon, bay leaves, salt, and sugar. Add the tomatoes, salsa, and stock, stir to combine, and bring to a boil.  Reduce the heat to simmer and cook for 45 minutes, stirring occasionally.

Add the beans and corn to the pot and simmer for 10 minutes longer.  Discard the bay leaves.  Serve the chili topped with sour cream, chopped fresh cilantro, and diced red onion or sliced scallions, if desired.  Serves 8.

Note: This chili freezes and reheats well.

*If you can’t find the cocoa chili powder blend, substitute 1 T. cocoa powder and one more T. of the regular chili powder.

**I used Frontera Hot Chipotle Salsa.