Two-Bean Turkey Chili
 
 
Makes 4-6 servings
Ingredients
  • 2 strips bacon, cut crosswise into ½"-thick pieces
  • 1¼ pounds ground turkey
  • 2 onions, diced
  • 2 garlic cloves, minced
  • 1 fresh jalapeño, finely diced (remove seeds for a milder chili)
  • 1½ tablespoons chili powder
  • 1½ tablespoons unsweetened cocoa powder
  • 2 teaspoons ground cumin
  • 1 28 oz. can whole peeled tomatoes
  • 1 tablespoon molasses
  • ½ cup water
  • 2 teaspoons sea salt
  • 1 15 oz. can pinto beans, rinsed and drained
  • 1 15 oz. can black beans, rinsed and drained
  • grated cheddar cheese (for topping, optional)
  • fresh cilantro (for topping, optional)
Instructions
  1. Cook bacon in a large pot over medium heat, stirring occasionally, until crisp, 6-8 minutes.
  2. Increase heat to high and add ground turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8-10 minutes.
  3. Add onions, garlic and jalapeño and cook, stirring frequently, until soft, about 5 minutes.
  4. Stir in chili powder, cocoa powder and cumin and cook until fragrant, about 1 minute.
  5. Add tomatoes with juice, crushing with your hands as you add them. Then add molasses, water and salt. Bring to a boil and then reduce heat to a simmer. Cook, partially covered, for 30 minutes.
  6. Add beans and cook, uncovered, until the liquid has thickened, 25-30 minutes. Serve hot with cheddar cheese and cilantro, if using.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/two-bean-turkey-chili/