| 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. |
