Turkey and Bean Chili
A big pot of this full-flavored chili will serve a crowd or keep you in leftovers all week.
- Total Time:
- Servings: 8
Source: Everyday Food, January/February 2005
- 4 slices 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 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 puree
- 2 tablespoons unsulfured molasses
- Coarse salt
- 3 cans (15 1/2 ounces each) pinto beans, drained and rinsed
- Fresh cilantro leaves, sliced pickled jalapeno chiles, reduced-fat sour cream, crumbled cornbread, grated cheddar cheese
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 jalapenos; 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 puree. 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.