Turkey And Black-Bean Soup

• 1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
• 1 onion, chopped
• 1 tablespoon chili powder
• 1/2 teaspoon unsweetened cocoa powder
• 1/4 teaspoon Tabasco sauce
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
• 1 quart canned low-sodium chicken broth or homemade stock
• 1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
• 1 1- pounds piece cooked deli turkey, cut into 1/2-by-1/2-by-1/4-inch slices
• 10 ounce spinach, stems removed, leaves washed and cut crosswise into 1-inch strips

1. In a large stainless-steel pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pot.
2. Reduce the heat to moderately low. Add the onion to the pot and cook, stirring, until translucent, about 5 minutes. Stir in the chili powder, cocoa, Tabasco sauce, oregano, salt, pepper, tomatoes, and broth. Bring to a boil. Reduce the heat and simmer for 15 minutes.
3. Add the black beans and turkey to the pot. Simmer for 5 minutes. Stir in the spinach and the bacon. Cook until the spinach just wilts, about 1 minute.
4. Variations : Use smoked turkey in place of plain. : Substitute 1 2/3 cups drained and rinsed kidney, pinto, or cannellini beans for the black beans.
5. Wine Recommendation: You need a lusty red wine with plenty of spiciness and fruit flavor to stand up to this powerful soup. That describes zinfandel to a T, so try one here.

bacon, onion, chili powder, cocoa, tabasco sauce, oregano, salt, freshground black pepper, tomatoes, chicken broth, black beans, turkey

Taken from www.myrecipes.com/recipe/turkey-black-bean-soup (may not work)