| 1. |
Rinse and sort beans, cover with water in large pot and boil for 1 hour. Let sit with lid on while preparing rest of chili. |
| 2. |
Spray large pot with olive oil spray like Pam. Over medium heat, sauté onions until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. |
| 3. |
Increase heat to medium-high. Add turkey, stir until crumbled and no longer pink. Stir in chili powder, bay leaves, cocoa powder, and cinnamon. |
| 4. |
Add tomatoes with juice, 2 cups low-sodium beef broth, and small can tomato paste. |
| 5. |
Bring to a boil. Reduce heat and simmer 45 minutes stirring occasionally. |
| 6. |
Add beans to chili and simmer until flavors blend, about 5 hours. Discard bay leaves. |
| 7. |
Serve with chopped cilantro and dollop of low-fat sour cream if desired. |
