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White Bean and Turkey Chili

1 1/2 pounds ground lean turkey
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 (28 ounce) can diced tomatoes, undrained
3 cups beef broth
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon baking cocoa
2 bay leaves
1 teaspoon salt
1/4 teaspoon ground cinnamon
3 (15 ounce) cans white kidney or cannellini beans, rinsed and drained

In a Dutch oven or kettle, cook the turkey and onions over medium heat until meat is no longer pink; drain. Add oregano and cumin; cook and stir 1 minute longer. Stir in tomatoes, broth, tomato sauce, chili powder, cocoa, bay leaves, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add beans; heat through. Discard bay leaves before serving. Nutritional Analysis: One serving (1 cup) equals 276 calories, 6 g fat (1 g saturated fat), 45 mg cholesterol, 948 mg sodium, 34 g carbohydrate, 13 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

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