Turkey and Bean Chili

The weather is starting to turn colder making it an excellent time to start stocking the freezer with fall comfort food. This is one of my favorites to make in bulk, you can freeze it for individual servings or you can feed a crowd with it.

When cutting up the jalapeno it is very important to wear gloves! If you get the residue from the seeds on your hands and say, rub your eyes or touch a baby they will be burning soon after. Play it safe and wear gloves.

  • 4 slices bacon cut into 1/2-inch pieces
  • 3 pounds ground dark-meat (7 percent 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.

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