The Mueller's Turkey Chili (from Bon Appetit, with modifications)

1 tablespoon canola oil 
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/4 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes (I use crushed b/c I don't like chunky tomatoes)
3 cups canned beef broth
1 8-ounce can tomato sauce

For toppings:
Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream 
Shredded cheddar cheese
Fritos

Heat oil in heavy large pot over medium heat. Add onions; sautŽ
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, cocoa powder, salt and cinnamon. Add tomatoes with their
juices, breaking up with back of spoon. Mix in stock and tomato
sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring
occasionally. Discard bay leaves.

Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over
medium-low heat before continuing.

Ladle chili into bowls and serve with toppings of your choice.

Serves 6.