|Servings||Prep Time||Cook Time|
|4||10 mins||40 mins|
|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.|
There are 320 calories in 1 serving of Tex-Mex Turkey and Bean Chili.
Calorie split: 11% fat, 48% carbs, 41% protein.
|Serving Size||1 serving|