Servings: Serves: 4 to 6

1 pound thick-sliced bacon 1 pound thick-sliced bacon
1 pound ground turkey breast 1 pound ground turkey breast
1 tablespoon chili powder 1 tablespoon chili powder
1 teaspoon onion powder 1 teaspoon onion powder
1 teaspoon garlic powder 1 teaspoon garlic powder
1 teaspoon cumin 1 teaspoon cumin
1 teaspoon adobo powder 1 teaspoon adobo powder
1/2 teaspoon cayenne powder ½ teaspoon cayenne powder
Salt and pepper to taste Salt and pepper to taste
1 teaspoon vegetable oil, optional 1 teaspoon vegetable oil, optional
3 red bell peppers 3 red bell peppers
2 poblano peppers 2 poblano peppers
1-2 jalapeño peppers (depending on your spice preference) 1 to 2 jalapeño peppers (depending on your spice preference)
1 medium yellow onion 1 medium yellow onion
6 scallions, divided 6 scallions, divided
4 garlic cloves 4 garlic cloves
1 28-ounce can of whole, fire-roasted tomatoes 1 28-ounce can of whole, fire-roasted tomatoes
1 7-ounce can of chipotle sauce 1 7-ounce can of chipotle sauce
2 14.5-ounce cans of black beans 2 14.5-ounce cans of black beans
Cheddar cheese and fresh cilantro leaves for garnish Cheddar cheese and fresh cilantro leaves for garnish

Prepare Ingredients: Slice the bacon into 1 inch pieces. Remove the seeds from the poblano and red bell peppers. Peel the onion. Trim the scallions. Take one scallion and thinly slice the green part and set aside the slices for garnish. Peel the garlic. Drain and rinse the black beans.
Prepare the Vegetables: Add the red bell pepper, poblano pepper, onion, jalapeño peppers, scallions, and garlic cloves to a food processor and pulse until finely chopped. Transfer the vegetables to a bowl.
Prepare the Tomatoes: Add the fire-roasted whole tomatoes and the chipotle sauce to the food processor and pulse until smooth.
Cook the Bacon: To a large pot, add the bacon. Turn the heat medium high and cook for 10 to 12 minutes, stirring regularly, until all the fat has rendered and the bacon is crispy. Use a slotted spoon to transfer the cooked bacon to a paper-towel lined plate. Spoon out and discard half of the bacon fat, leaving half the fat in the skillet. Remove a few pinches of the bacon and set aside for garnish.
Cook the Turkey: To the bacon fat, add the ground turkey and cook over medium high heat for 7 to 8 minutes, using a wooden spoon to break it up. Season with chili powder, onion powder, garlic powder, cumin, adobo powder, and cayenne powder and continue cooking until browned all over, an additional 4 to 5 minutes. Remove the meat from the pot and transfer to a bowl.
Cook the Vegetables: If the pot seems dry, add a teaspoon of a vegetable oil and heat over medium high. Add the finely chopped vegetables to the skillet and cook for 10 minutes, stirring regularly.
Finish the Chili: Add the puréed tomatoes and the drained black beans to the pot of vegetables and stir to combine. Stir in the cooked bacon (minus the pinch you set aside for garnish) and the cooked turkey. Bring the chili to a boil and then reduce heat to low, cover, and simmer for 30 minutes. After the chili has simmered, taste and season with salt and pepper.
To Serve: Divide the chili between bowls and garnish with shredded cheddar cheese, reserved sliced scallions, cilantro leaves. Crumble the reserved bacon on top. Enjoy!