3 tablespoons extra virgin olive oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
2 pounds lean ground organic turkey
1/4 cup chili powder
3 bay leaves
2 tablespoons unsweetened dark cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can diced tomatoes
3 cups beef stock or canned beef broth
4 15-ounce cans small white northern beans, drained
2 cups pre-cooked whole wheat macaroni pasta
Heat oil in heavy large pot over medium heat. Add onions; saute until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices. Mix in stock. Bring to boil. Reduce heat; add beans and pasta to chili and simmer 45 minutes, stirring occasionally until flavors blend. Discard bay leaves.
Server with grated Pepper Jack cheese, Chopped red onion, Chopped fresh cilantro, whatever your favorite toppings are for chili.