Tex Mex Turkey and Bean Chili

I am not a huge fan of chili, but when I saw this recipe in my Fresh Flavor Fast cookbook, I thought I would give it a try. Since it is a new year it only makes sense for me to step a little out of comfort zone as a chef.

My initial reaction in reading the recipe was to eliminate the bacon (seemed unnecessary) and half the recipe. New year or not I still hate left overs.

Original recipe: (I cut this roughly in half, when I did not here are my adaptations)

4 slices of bacon (eliminated)

3 lb. of ground turkey (1 lb. turkey)

4 cups of onions (1 onion)

4 cloves of garlic (3 garlic cloves)

2 jalapeno peppers

3 tbsp Chili powder

4 tsp. ground cumin

3 tbsp natural unsweetened cocoa

4 tsp. kosher salt

2 cans whole tomatoes

2 tbsp unsulphered molasses

Heat a large dutch oven or stock pot on medium-high heat and add the turkey, breaking it apart as you put it in the pan. Cook, stirring frequently, until no longer pink, about 6-8 minutes.

Add the onions, garlic and jalapenos and cook until wilted, stirring frequently, about 5 minutes.

Add the cocoa, cumin and chili powder and cook, stirring, until fragrant, about 1 minute.

Add the tomatoes (4 14.5 oz cans or 2 28 oz cans), molasses, salt, and one cup water and stir. Cover partially and lower the heat to simmer for 30 minutes.

Add the beans (3 cans) and stir in. Remove the cover and simmer for another 30 minutes.

Serve with chopped onion, cilantro, sour cream or other side.