• Check out this tasty Turkey And Bean Chili recipe.


  • 4 strips bacon, cut into 1/2" pieces
  • 3 lbs ground dark-meat (7% fat) turkey
  • 4 cups chopped onions
  • 1/4 cup minced garlic cloves
  • 2 medium fresh jalapeno chiles, minced
  • 3 Tbls chili powder
  • 3 Tbls unsweetened cocoa powder
  • 4 tsp ground cumin
  • 3 28 oz cans whole tomatoes in puree
  • 2 Tbls unsulfured molasses
  • coarse salt
  • 3 15.5 oz cans pinto beans, drained and rinsed
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  1. Brown bacon in a heavy 5-quart pot or Dutch oven over medium heat (6 to 8 minutes)
  2. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
  3. Add onion, garlic, and jalapeno; cook until soft, stirring often, about 5 minutes.
  4. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.
  5. Break up tomatoes with a spoon or you hands, and stir them in along with the puree.
  6. Add molasses, 1 cup water, and 2 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.
  7. Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more.
  8. This came from Food Everyday. I reduced the salt from 4 teaspoons to 2 teaspoons. The one time I used the called for 4 teaspoons it was far too salty. I have inadvertently changed this recipe several times and it seems to come out fine each time. I like to make pumpkin chili in the fall for Halloween and used this recipe. Added pumpkin, left out the beans and doubled the cocoa powder. It was a bit like mole chili and very tasty.


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