4chipotle peppers (from a can of chipotles in adobo), chopped
1Tbspof the adobo sauce
214.5 oz cansfire roasted diced and/or crushed tomatoes
1can black beans, drained
1can kidney beans, drained
1/2Tbspunsweetened cocoa powder
Sea salt, to taste
Heat olive oil in a large pot or Dutch oven over medium-high heat, then add onion, garlic, chili powder, oregano, and cumin. Saute for about five minutes, stirring occasionally, until onion is softened.
Add turkey, chipotles, and adobo sauce and continue to cook over medium-high heat, breaking up the turkey as you go, until turkey is cooked through.
Stir in tomatoes, beans, water, cocoa powder, and sea salt, bring to a boil, then reduce heat to medium low and simmer partly covered for 30 minutes, stirring occasionally.
Serve with your favorite chili toppings!
I used one can of crushed tomatoes and one can of diced; for a more soupy chili you could instead use one can of diced tomatoes and one can of sauce. I also used my little Ninja food chopper to chop the onions, garlic, and chipotles (separately) -- it's quicker and much less messy than trying to chop the peppers by hand. This chili isn't very spicy, but if you are very sensitive to spice try using 2-3 chipotle peppers rather than the four I used here.