2teaspoonsreduced sodium soy sauce or gluten-free tamari
INSTRUCTIONS
Heat the oil in a large heavy bottom pot over medium heat.
Add the turkey and cook until browned, stirring to break it up as it cooks.
Add the onion, red bell pepper, and garlic, and cook for a few minutes, stirring, until tender.
Mix in canned tomatoes, beans, corn, cocoa powder, spices, and soy sauce. Add the water and stir to combine.
Bring the chili to a boil, then reduce heat to low and simmer partially covered for about 30 minutes until the chili thickens. (*Sometimes I simmer with the lid on, sometimes completely off - if you're finding that your chili isn't thickening to your desire, try removing the lid completely)
Serve with freshly baked corn bread (by popular demand, here's a link to my corn bread recipe).
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.