Tex-Mex Turkey and Bean Chili

Ingrédients

• 2 slices turkey bacon
• 16 oz lean ground turkey
• 2 cups pinto beans
• 1 1/2 cuillères à soupe chili powder
• 2 cuillères à café cumin
• 2 gousses garlic
• 1 tasse, haché onions
• 2 boîtes de conserve ready cut diced tomatoes
• 1 jalapeno pepper
• 1 tasse water
• 1 1/2 cuillères à soupe unsweetened cocoa powder
• 2 tbsp unsulfured molasses

Directives

1. Heat a Dutch oven or heavy 5-quart pot over medium. Add turkey bacon; cook, stirring occasionally, until crisp, 6 to 8 minutes.
2. Raise heat to high; add ground turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
3. Add chopped onion, chopped garlic cloves and chopped jalapeno (remove seeds). Cook until soft, stirring often, about 5 minutes.
4. Stir in chili powder, unsweetened cocoa powder and ground cumin, cook, stirring, until fragrant, about 1 minute.
5. Add diced tomatoes in juice, unsulfured molasses, water, and salt; bring to a boil.
6. Reduce heat and simmer 15 minutes.
7. Add drained and rinsed pinto beans.
8. Cook until liquid has thickened. About 20 minutes.