Turkey and Bean Chili Recipe

  • 4 strips bacon, cut into 1/2 inch pieces
  • 3 pounds ground dark-meat (7 percent fat) turkey
  • 4 cups chopped onions
  • 1/4 cup minced garlic cloves
  • 2 medium fresh jalapeno chiles (ribs and seeds removed for less heat, if desired), minced
  • 3 tablespoons chili powder
  • 3 tablespoons unsweetened cocoa powder
  • 4 teaspoons ground cumin
  • 2 (28 ounce) cans whole tomatoes in puree
  • 2 tablespoons unsulfured molasses
  • Coarse salt
  • 3 (15.5 ounce) cans canned pinto beans, drained and rinsed
  1. Heat a Dutch oven (or other heavy 5-quart pot) over medium heat. Add bacon; cook until crisp and brown, 6 to 8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
  2. Add onion, garlic, and jalapenos; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.
  3. Break up tomatoes with a spoon or your hands, and stir them in along with the puree. Add molasses, 1 cup water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.
  4. Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with desired toppings.