Turkey Bean Chili

Ingredients

• 4 strips bacon cut into 1/2-inch pieces
• 3 lbs. ground dark-meat (7% fat) turkey
• 4 cups chopped onions
• 1/4 cup minced garlic clove
• 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 cans (28 ounces each) whole tomatoes in puré e
• 2 tablespoons unsulfured molasses
• Coarse Salt
• 3 cans (15.5 ounces each) pinto beans drained and rinsed
• Assorted toppings such as cheddar cheese, pickled sliced jalapeno chiles, reduced-fat sour cream, and fresh cilantro leaves

Instructions

1. 1
   Heat a Dutch-oven (or other heavy 5-quart pot) over medium heat. Add bacon; cook until crisp 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. 2
   Add onion, garlic, and jalapeno; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.
3. 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. 4
   Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with toppings.