|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