Jerk Turkey And Zucchini Chili

• 1 Tablespoon Olive Oil
• 1 whole Large Yellow Onion, Chopped
• 3 Tablespoons Chili Powder
• 1-1/2 teaspoon Dried Thyme
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ground Allspice
• 6 cups Shredded Turkey Or Rotisserie Chicken
• 2 whole Medium Zucchini, Halved, Sliced
• 4 cups Chicken Broth
• 1 can (14 Oz. Can) Diced Tomatoes (with Juice)
• 1 can (15 Oz. Can) Black Beans, Drained
• 1 can (15 Oz. Can) Small White Beans, Drained
• 3 Tablespoons Pickled Japalenos, Chopped
• 3 cloves Garlic, Minced
• 1/2 cups Fresh Cilantro, Chopped
• 1 ounce, weight Semisweet Chocolate, Chopped
• 3 Tablespoons Cornstarch Mixed With 2 Tablespoons Water (optional Thickening Agent)
• Sour Cream Or Plain Greek Yogurt, To Serve
• Chopped Cilantro, To Serve

1. Heat oil in a large pot over medium-high heat and add onions, stirring until softened (roughly 5 minutes). Add chili powder, thyme, cinnamon, and allspice until fragrant (roughly 1 minute).
2. Add chicken and zucchini, stir and blend with spices. Add broth, tomatoes, black and white beans, jalapenos and bring to a boil. Cover partially and reduce heat to simmer (roughly 20 minutes).
3. Add garlic, cilantro, chopped chocolate, and optional cornstarch slurry. If adding cornstarch, bring heat to medium-high heat and thicken chili. Turn off heat and allow chili to thicken (roughly 5-10 minutes) before serving with sour cream or plain Greek yogurt and additional chopped cilantro. Dive on in like turkey is your best friend.

olive oil, yellow onion, chili powder, thyme, cinnamon, ground allspice, shredded turkey, zucchini, chicken broth, tomatoes, black beans, white beans, garlic, fresh cilantro, chocolate, cornstarch, sour cream, cilantro

Taken from tastykitchen.com/recipes/soups/jerk-turkey-and-zucchini-chili/ (may not work)