1 tablespoon(s) olive oil
1/2 pound(s) lean ground turkey
1 medium onion, chopped
1 medium red bell pepper, cut into ¼-in. pieces
1 poblano pepper, cut into ¼-in. pieces
1 clove(s) garlic, finely chopped
2 tablespoon(s) chili powder
2 teaspoon(s) ground cinnamon, plus more for serving
1 teaspoon(s) ground cumin
1 teaspoon(s) ground coriander
1 4-oz can(s) chopped green chiles
Kosher salt and pepper
5 thin slice(s) prosciutto (optional)
6 cup(s) low-sodium tomato juice
1 28-oz can(s) diced fire-roasted tomatoes
3 ounce(s) semisweet chocolate, chopped (about ½ cup)
1 15-oz can(s) chickpeas, rinsed
1 15-oz can(s) kidney beans, rinsed
1 15-oz can(s) black beans, rinsed
Sour cream, shredded Asiago and cornbread (recipe, opposite), for serving
1. Heat the oil in a large saucepan over medium heat. Add the turkey and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes.
2. Add the onion, peppers, garlic, chili powder, cinnamon, cumin, coriander, green chiles, and ½ tsp each salt and pepper. Cook, stirring occasionally, until the vegetables are just tender, 6 to 8 minutes.
3. Meanwhile, if using the prosciutto, cook it in a large nonstick skillet over medium heat until crisp, 3 to 4 minutes. Transfer to a plate to cool, then chop into pieces and add to the saucepan.
4. Add the tomato juice, tomatoes and chocolate and bring to a simmer. Add the chickpeas and beans and gently simmer, covered, stirring occasionally, for 1 hour.
5. Uncover and cook, stirring occasionally, until slightly thickened, 1 to 1½ hours more. Serve with sour cream, Asiago, additional cinnamon and cornbread, if desired.