Turkey and White Bean Chili Recipe

  • 2 pounds ground turkey
  • 1 onion, chopped (large)
  • 1 1/2 teaspoons oregano
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon minced garlic
  • 1 jalapeno pepper, finely chopped
  • 1 can diced tomatoes, undrained (28 ounce can)
  • 3 cups beef broth
  • 1 can tomato sauce (15 ounce can)
  • 2 tablespoons chili powder
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon Cayenne Pepper
  • 2 bay leaves
  • 1 teaspoon Salt
  • 1/4 teaspoon ground cinnamon
  • 1 can beer (12 ounce can)
  • 3 cans white kidney or cannelloni beans, rinsed and drained (15 ounce cans)
  • 2 cups shredded monterey jack cheese
In a large Dutch oven or large pot, cook the turkey and onions over medium heat until meat is no longer pink; drain. Add oregano, cumin, minced garlic, and jalapeno pepper; cook and stir 1 minute longer. Stir in tomatoes, broth, tomato sauce, chili powder, cocoa powder, cayenne pepper, bay leaves, salt, cinnamon, and beer. Bring to boil. Reduce heat; add beans and stir. Cover and simmer 1 hour. Add Monterey Jack cheese; heat through. Discard bay leaves and serve.
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