Adapted the recipe from HERE. Yes, I changed quite a few things as usual.
1 tablespoon olive oil(used pam spray)
1 medium yellow onion, medium dice
1 medium yellow bell pepper, cored, seeded, and medium dice(had a green pepper and cut up one and used 1/2 of another I had in the fridge)
3 medium garlic cloves, finely chopped
Kosher salt(didn't add)
Freshly ground black pepper
3 tablespoons chili powder
2 teaspoons finely chopped fresh thyme leaves
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice (didn't use)
1/4 teaspoon ground nutmeg
1 1/2 pounds shredded, cooked turkey or chicken (about 6 cups)(I used the legs and thighs from a chicken I roasted)
4 cups (1 quart) chicken stock or low-sodium chicken broth( This is where I really changed this recipe. I didn't want it to be a soup and I felt adding all the stock would of done that. I added one cup of chicken stock I made and then added roux to the pot to thicken it up)
1 (28-ounce) can stewed or diced tomatoes (do not drain)
1 (15-ounce) can black beans (do not drain)
1 (15-ounce) can small white beans, such as cannellini (do not drain)( I drained BOTH black beans and white beans)
1/4 cup small-dice pickled jalapeños(used 1 large fresh jalapeno)
1/2 cup coarsely chopped fresh cilantro
1 ounce bittersweet chocolate, coarsely chopped (about 1/4 cup)
2 tablespoons fine- or medium-ground cornmeal (optional)
- Heat oil ( I used Pam Spray Olive Oil) in a large pot over medium-high heat.
2.Add onion and bell pepper and cook, stirring until softened, about 5 minutes.
3.Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.
4.Add chicken and stir to coat with spices. Add broth, tomatoes, beans, and jalapenos, bring to a boil, cover partially, reduce heat, and simmer to blend flavors, about 20 minutes.
5.Stir in garlic, cilantro, chocolate, and either cornmeal or cornstarch/water slurry if desired. If you add the cornstarch slurry, bring the heat up to medium-high and allow the chili to thicken. Turn off the heat and let stand for 5 to 10 minutes before serving ( I cut the amount of broth as noted above and made a roux to thicken it up)
Additional Note:I had egg roll wrappers that were about to expire. I added some of the above chili to a egg roll wrapper with leftover chili with shredded Mexican cheese and baked for about 10-15 mins. I couldn't add a photo because we ate them as soon as they came out of the oven.