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Heat the oil over medium high heat in a large heavy pot and add the onion, garlic, peppers (including jalapeno if you are using it). Cook until softened but don’t let the vegetables brown or overcook as they will lose their flavor.
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Add the oregano, chili powder, cumin, cocoa powder, cinnamon and brown sugar and raise heat to high stirring to toast the spices for about 2 minutes until they release their aroma.
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Add the ground turkey and break it up with a spoon. The turkey should lightly brown, about 6-7 minutes, stirring it until no pink is left in the meat.
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Add the tomatoes, beef broth, cilantro stems and drained beans. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, for 40 minutes.
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Serve in large bowls with cheddar cheese, sour cream, avocado and tortilla or corn chips.