modern chili

Using a few slices of chopped bacon amps up the flavor of this light and protein rich chili. To save time, cut the green pepper, onion, and garlic into large chunks and pulse a few times in the food processor until finely chopped. Even if you're just cooking for 1 or 2, make a large batch - it's even better the next day!

Serves 4

2 tbsp olive oil
2 slices bacon (not maple-flavored), chopped
1 green bell pepper, seeded and finely chopped
1 medium yellow onion, peeled and finely chopped
2 large garlic cloves, finely chopped
1 lb ground turkey
1 14-0z can kidney beans, drained
1 14-oz can crushed tomatoes
2 cups low sodium chicken broth or modern chicken stock
4 dashes worcestershire sauce
2 dashes ground cinnamon
hot sauce to taste
salt and pepper to taste

Place bacon and oil in a large pot (cold). Turn stove on to medium-high heat. Cook bacon until fat is rendered and bacon is crispy. Remove bacon and reserve - do not remove fat. Add green pepper, onion, and garlic and cook until onions are translucent, about 10 minutes. Season vegetables with salt and pepper. Add turkey and cook, breaking meat up into pieces as it cooks. Add tomatoes, broth, worcestireshire, hot sauce, cinnamon, and more salt and pepper to taste. Reduce heat to medium and cover. Cook for 20-30 minutes. Adjust salt and hot sauce seasoning as needed.