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
Cook bacon in a large pot over medium heat, stirring occasionally, until crisp, 6-8 minutes.
Increase heat to high and add ground turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8-10 minutes.
Add onions, garlic and jalapeño and cook, stirring frequently, until soft, about 5 minutes.
Stir in chili powder, cocoa powder and cumin and cook until fragrant, about 1 minute.
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.
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/