Turkey Chili with Chipotle Peppers

1 TBSP Canola Oil
2 Med. Onions, Chopped
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
2 garlic cloves, chopped
2 lbs ground turkey meat
1/4 cup chili powder
2 bay leaves
1 TBSP unsweetened cocoa powder
1 1/2 tsp salt
1/2 tsp ground cinnamon
1 (28 oz) can whole tomatoes (including juices)
2 TBSP tomato paste
2 chipotle peppers in adobo, chopped
2 tsp adobo sauce (from chipotle can)
3 cups chicken broth
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can small white beans, rinsed and drained
sour cream
Fresh cilantro, chopped

Heat oil in large, heavy pot set over medium heat. Add 0nions and saute until tender and light brown, about 10 minutes. Add cumin and oregano. Stir for 30 seconds, then add garlic cloves. Stir for an additional 30 seconds. Increase heat to med=high. Add ground turkey, breaking it up with a wooden spoon until it is cooked through. Add chili powder, bay leaves, cocoa powder, salt and cinnamon. Add whole tomatoes, including their juices. Break up the tomatoes with a wooden spoon while cooking. Mix in tomato paste, chiptole peppers, adobo sauce, and chicken broth. Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally. Remove and discard bay leaves. Add black and white beans to the chili. Simmer for an additional 10 minutes. Ladle soup into bowls and serve with sour cream and chopped cilantro.
Serves 8
If you want to tame the heat, scrape the seeds out of the chipotle peppers and discard!!!!