Tex-Mex Turkey and Bean Chili
A tasty low fat chili recipe.
2 cups pinto beans
16 oz lean ground turkey
2 slices turkey bacon
1 1/2 tbsps chili powder
2 tsps cumin
2 cloves garlic
1 cup chopped onions
2 cans ready cut diced tomatoes
1 jalapeno pepper
1 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
1 1/2 tbsps unsweetened cocoa powder
2 tbsp unsulfured molasses
Heat a Dutch oven or heavy 5-quart pot over medium. Add turkey bacon; cook, stirring occasionally, until crisp, 6 to 8 minutes.
Raise heat to high; add ground turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
Add chopped onion, chopped garlic cloves and chopped jalapeno (remove seeds). Cook until soft, stirring often, about 5 minutes.
Stir in chili powder, unsweetened cocoa powder and ground cumin, cook, stirring, until fragrant, about 1 minute.
Add diced tomatoes in juice, unsulfured molasses, water, and salt; bring to a boil.
Reduce heat and simmer 15 minutes.
Add drained and rinsed pinto beans.
Cook until liquid has thickened. About 20 minutes.
in 1 serving of Tex-Mex Turkey and Bean Chili.
, 48% carbs, 41% protein.
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