Turkey and Bean Chili

from: Everyday Food Jan 2005

4 strips bacon, cut into 1/2-inch pieces
3 pounds ground dark-meat (7% fat) turkey
4 cups chopped onions
1/4 cup minced garlic cloves
2 medium fresh jalapeño 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 cans (28 ounces each) whole tomatoes in purée
2 tablespoons unsulfured molasses
Coarse salt
3 cans (15 1/2 ounces each) pinto beans, drained and rinsed

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.

Add onion, garlic, and jalapeños; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.

Break up tomatoes with a spoon or your hands, and stir them in along with the purée. Add molasses, 1 cup water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.

Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with desired toppings.

Nutritional Info (1/8 recipe)
480 calories; 13.7 g fat; 46.6 g protein; 47.1 g carbs; 14.5 g fiber

1 Comment

  1. […] consumed @ Casa Bonita, we’ve done OK. Matt made up the delectable (and reasonably healthy) Turkey Bean Chili last week. We still have a bunch in the freezer (yay!). It goes great on left over tortilla chips […]

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