Turkey and Bean Chili

4 strips bacon, cut in 1/2-inch pieces3 pounds ground turkey, white or dark4 cups chopped onion 1/4 cup minced garlic cloves2 medium jalapeno peppers, ribs and seeds removed for less heat, minced3 tablespoons chili powder3 tablespoons cocoa powder4 teaspoons ground cumin2 cans (28 ounces each) whole tomatoes in puree2 tablespoons unsulfured molassesCoarse salt3 cans (15.5 ounces each) red beans, rinsed and drainedHeat a Dutch oven or heavy 5-quart pot over medium heat. Cook bacon until crisp, 6-8 minutes. Increase heat to high and add turkey. Cook thoroughly, 8-10 minutes. Add onion, garlic and jalapeno pepper and cook until soft, stirring often, about 5 minutes.Add chili powder, cocoa powder and cumin, cook 1 minute. Break up tomatoes and add to pot with molasses, water and salt. Bring to a boil, reduce to a simmer and cook, partially covered, 30 minutes. Add beans and cook uncovered about 30 minutes more.Serves 10 to 12.Nutrition values per serving: 370 calories, 12 g fat (3 g saturated), 35 g carbohydrates, 11 g fiber, 29 g protein, 90 mg cholesterol, 190 mg sodium.