This is a nice twist on white chili. The chocolate and coffee add an extra layer of flavor, which nicely complements a spicy red – Taft Street 2009 Dry Creek Valley Syrah comes to mind.
Ingredients:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 teaspoon ground oregano
- 1 teaspoon ground cumin
- 1/4 cup chili powder
- 1 ½ pounds ground turkey
- 2 bay leaves
- 1 ounce dark chocolate
- 1 tablespoon coffee beans, finely ground
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 x 28 ounce can tomatoes in juice
- 2 cups chicken broth
- 2 x 15 ounce can white beans, rinsed and drained
Cooking Instructions:
- Heat oil in large pan. Cook onion until soft, 6 – 8 minutes. Add oregano and cumin and stir for a minutes. Add turkey and stir until no longer brown.
- Stir in chili powder, bay leaves, chocolate, coffee, salt and cinnamon. Add tomatoes and broth. Bring to boil, reduce heat and simmer for 45 minutes.
- Add beans, discard bay leaves and cook for 10 minutes. (Can be made a day ahead.)
Diced red onion, shredded cheese, chopped cilantro and sour cream can be served as condiments. Cornbread also goes well with this dish.