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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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You can substitute an equal amount of lean ground beef for the turkey. Other types of beans, such as black or kidney beans, can be used instead of pinto beans. Ingredients:
4 slices bacon, cut into 1/2-inch pieces |
3 lbs ground dark turkey meat (7% fat) |
4 cups chopped onions |
1/4 cup minced garlic clove |
2 medium fresh jalapeno chilies, minced (ribs and seeds removed for less heat, if desired) |
3 tablespoons chili powder |
3 tablespoons unsweetened cocoa powder |
4 teaspoons ground cumin |
2 (28 ounce) cans whole tomatoes, pured |
2 tablespoons unsulphured molasses |
coarse salt |
3 (15 1/2 ounce) cans pinto beans, drained and rinsed |
fresh cilantro leaves, sliced |
pickled jalapeno pepper |
reduced-fat sour cream |
crumbled cornbread |
grated cheddar cheese |
Directions:
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 jalapeños; 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 purée. 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.
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