If you like this dish, you might like our Smoky Black Bean, Sweet Potato, and Dark Chocolate Chili. Click here for the recipe.
1 large Yellow Onion, diced (about 2 cups)
2 cloves Garlic, minced (about 2 tsp.)
1 tbsp. Cooking Oil (i.e. Avocado Oil)
3 tbsp. Chili Powder
1 tbsp. Cumin Powder
1 tsp. Coriander Powder
1/4 tsp. Cinnamon
1/4 tsp. Liquid Smoke (optional)
1/2 -1 tsp. Chipotle Powder or 1 tbsp. Canned Chipotle Chilies in Adobo, minced
1 tbsp. Dark Cocoa Powder
1/2 tsp. Cinnamon
2 tsp. Dried Epazote or Oregano Leaves
1 lb. Ground Turkey
1 each 28 oz. cans of Diced Organic Tomatoes (not drained)
2 each 15 oz. cans of Black Beans, drained
1-2 tsp. Sea Salt, or to taste
1 tsp. Black Pepper
1 tbsp. Maple Syrup
Garnishes: Chopped Cilantro, Sliced Green Onion
Saute onions in oil (or use a non-stick pan) until soft—about 5-10 minutes. For a richer flavor; caramelize them by cooking an additional 10 minutes and stirring every minute so that they brown but don’t burn. Add garlic and cook over medium heat for 2 minutes. Add turkey and brown. Deglaze with water if onions and garlic start to get too brown.
Add remaining ingredients and bring up to just below a boil. Reduce heat to low and let simmer for two hours OR place in a 350-degree oven with a cover on the pot and cook for 1.5 hours OR transfer mixture to crockpot and cook 2 hours.