What’s Cookin’?

Turkey Chili with Crunch
1 Tbsp. olive oil
1 pound ground turkey
1 tsp. salt
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. ground cinnamon
1/2 red onion, chopped
3 cloves garlic, chopped
2 carrots, diced
1 can (14 ounce) chopped whole tomatoes, with juice
1/2 chipotle pepper in adobo, seeded and chopped, with about 1/2 tsp adobo sauce
3 cups water
1 Tbsp. cocoa powder 
2 (14-15 ounce) cans pinto beans, drained and rinsed
1/2 cup chopped cilantro, plus 1/4 cup for serving
3 scallions, chopped for serving
1 Tbsp. bittersweet chocolate, grated for serving
1/2 cup non-fat plain yogurt, for serving
1/4 cup tortilla chips for garnish
In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the turkey and salt and cook, stirring, 3 minutes. Add the chili powder, cumin, orega-no and cinnamon, and cook, stirring, 3 – 4 minutes, or until the water evaporates and the turkey sizzles. 
Add the onion and garlic. Cover and cook until the onion is wilted, 5 to 7 minutes. If the onion or spices begin to stick to the pan, add 2 tablespoons water and scrape with a wooden spoon to release. Add the carrots, tomatoes, chipotle pepper, water and cocoa powder. Bring to a simmer, reduce the heat to low, and cook, partially covered, 25 minutes. Stir in the beans and 1/2 cup cilantro and cook 15 more minutes.
To serve, ladle into soup bowls, and grate a tiny amount of chocolate over each.
Top with the scallions, the remaining cilantro, a spoonful of yogurt, and some grated chocolate.
Garnish with tortilla chips.