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Turkey and Bean Chili


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Why I Love This Recipe

Turkey and Bean Chili Serves 8; Prep time: 30 minutes; Total time: 1 hour 30 minutes 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 You'll Need

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
Suggested Chili Toppings:

Fresh cilantro leaves, sliced pickled jalapeño chiles, reduced-fat sour cream, crumbled cornbread, grated cheddar cheese


Directions

Turkey and Bean Chili Serves 8; Prep time: 30 minutes; Total time: 1 hour 30 minutes 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.


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


Suggested Chili Toppings:


Fresh cilantro leaves, sliced pickled jalapeño chiles, reduced-fat sour cream, crumbled cornbread, grated cheddar cheese


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.


Per serving: 480 calories; 13.7 grams fat; 46.6 grams protein; 47.1 grams carbohydrates; 14.5 grams fiber


** photo by boomette1


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