Unfit Chick

Mmmm...my lunch today. I made it last night.

Turkey Chili

1 tablespoon butter or lard (fat stores toxins, so make sure you buy from an organic farmer)
2 medium onions, chopped
1 cup chopped carrots
1/2 teaspoons dried oregano
2/3 teaspoons ground cumin
1/2 pound dark ground turkey (dark has more nutrients and fat, all good for you)
1/4 teaspoon chili powder (or more)
2 bay leaves
1 teaspoon salt
1 28-ounce can whole tomatoes
2 cups beef stock or canned beef broth
2 cups presoaked beans, rinsed, drained
Chopped red onion (presoak in cold water for 10 minutes to take the bite out)
Chopped fresh cilantro
Yogurt or sour cream

1. Preheat oven to 275.
2. Heat oil in heavy pot over medium heat. Add onions; sauté 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, and salt and. Add beans. Add tomatoes with their juices, breaking up with back of spoon. Cover with stock. Bring to boil. Reduce heat; bake in the oven for three hours, stirring occasionally.
3. When the beans are buttery and tender, discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
4. Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.