Turkey and Bean Chili

• 4 slices bacon, cut into 1/2-inch pieces
• 3 lbs ground dark turkey meat (7% fat)
• 4 cups chopped onions
• 14 cup minced garlic clove
• 2 medium fresh jalapeno chilies, minced (ribs and seeds removed for less heat, if desired)
• 3 tablespoons chili powder
• 3 tablespoons unsweetened cocoa powder
• 4 teaspoons ground cumin
• 2 (28 ounce) cans whole tomatoes, pured
• 2 tablespoons unsulphured molasses
• coarse salt
• 3 (15 1/2 ounce) cans pinto beans, drained and rinsed
• fresh cilantro leaves, sliced
• pickled jalapeno pepper
• reduced-fat sour cream
• crumbled cornbread
• grated cheddar cheese

1. Heat a Dutch oven (or other heavy 5-quart pot) over medium heat.
2. Add bacon; cook until crisp and brown, 6 to 8 minutes.
3. Raise heat to high; add turkey.
4. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
5. Add onion, garlic, and jalapenos; cook until soft, stirring often, about 5 minutes.
6. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.
7. Break up tomatoes with a spoon or your hands, and stir them in along with the puree.
8. Add molasses, 1 cup water, and 4 teaspoons salt; bring to a boil.
9. Reduce heat to a simmer; cook, partially covered, 30 minutes.
10. Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more.
11. Serve with desired toppings.

bacon, ground dark turkey meat, onions, garlic, jalapeno chilies, chili powder, cocoa, ground cumin, tomatoes, molasses, salt, pinto beans, cilantro, jalapeno pepper, sour cream, cornbread, cheddar cheese

Taken from www.food.com/recipe/turkey-and-bean-chili-238739 (may not work)