Instructions: Generously spray bottom of heavy large pot with nonstick spray. Add onion, bell peppers and garlic and saute over high heat until vegetables begin to soften, about 8 minutes. Add turkey and saute until no longer pink, breaking up large pieces with back of fork, about 5 minutes. Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour. Season with salt and pepper.

NOTES : Just like some Mexican moles, this chili has a bit of chocolate in it. Serve sour cream and shredded sharp cheddar cheese alongside.

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