Turkey and Black Bean Chili

• 1 tablespoon olive oil
• 1 onion, peeled and chopped
• 3 garlic cloves, peeled and crushed
• 1 red bell pepper, seeds and ribs removed, finely diced
• 1 green bell pepper, seeds and ribs removed, finely diced
• 1-1/2 pounds ground turkey
• 2 tablespoons flour
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 teaspoons cocoa powder
• 3/4 to 2 teaspoons cayenne pepper, depending on desired strength
• 1/4 cup tarragon vinegar (or white wine vinegar with 1 teaspoon dried tarragon leaves)
• 2 tablespoons strong brewed coffee
• 2 14 ounce cans crushed fire roasted plum tomatoes
• 1/4 teaspoon salt
• 2 cups cooked black beans

Heat oil over medium-high heat in deep pot with a thick bottom or dutch oven. Add the onions, garlic and peppers. Saute, stirring frequently, for 5 minutes. Add the ground turkey and saute for 5 minutes, stirring constantly and breaking up any lumps with a spoon.

Stir in the flour, chil powder, cumin and cocoa. Cook over low heat, stirring frequently, for 3 minutes to cook the spices.

Add cayenne pepper, tarragon vinegar, coffee, tomatoes, and salt. Bring to a boil over medium heat. Simmer the chili, stirring occasionally, for 40-45 minutes, until thick and turkey is tender.

Add the black beans and cook for 5 additional minutes.

Note: The chili can be made up to three days in advance and refrigerated, tightly covered with plastic wrap. It can also be frozen for up to a month. Good to double and save half in freezer.

• source: The Gourmet Gazelle, reprinted in The Washington Post
• keywords: stew, poultry
• ratings: Liz-?, Tom-?
• time: 75 minutes