Turkey Chili

1 Tbsp vegetable oil
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 red bell pepper, seeds and rib removed, finely diced
1 green bell pepper, seeds and rib removed, finely diced
1½ lbs ground turkey breast
2 Tbsp flour
3 Tbsp DLM Chili Powder
2 Tbsp DLM Ground Cumin
2 tsp powdered cocoa
1 to 2 tsp DLM Cayenne Pepper
1/4 cup tarragon vinegar
2 Tbsp strong brewed coffee
(1) 28-oz can plum tomatoes, crushed
1/4 tsp salt
2 cups cooked black beans or canned black beans

Heat the oil over medium-high heat in a Dutch oven or deep skillet. Add the onion, garlic, red bell pepper, and green bell pepper; sauté, stirring frequently, for 5 minutes. Add the ground turkey and sauté for 5 minutes, stirring constantly and breaking up any lumps with a spoon.

Stir in the flour, chili powder, cumin, and cocoa. Cook over low heat, stirring frequently, for 3 minutes to cook the spices. Add the remaining ingredients except the black beans, and bring to a boil over medium heat. Cover pan and simmer the chili, stirring occasionally, for 40 to 45 minutes until chili is thick and the turkey is tender. Add the black beans; salt to taste; and cook for 5 additional minutes.

The chili may be made in advance – it's actually better the second day!

Makes 6 servings

Allergy Warning: Contains wheat