Turkey and Black-Bean Soup

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Ingredients

1. 1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
2. 1 onion, chopped
3. 1 tablespoon chili powder
4. 1/2 teaspoon unsweetened cocoa powder
5. 1/4 teaspoon Tabasco sauce
6. 2 teaspoons dried oregano
7. 2 teaspoons salt
8. 1/4 teaspoon fresh-ground black pepper
9. 1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
10. 1 quart canned low-sodium chicken broth or homemade stock
11. 1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
12. 1 1-pound piece cooked deli turkey, cut into 1/2-by-1/2-by-1/4-inch slices
13. 10 ounces spinach, stems removed, leaves washed and cut crosswise into 1-inch strips

1. In a large stainless-steel pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pot.
2. Reduce the heat to moderately low. Add the onion to the pot and cook, stirring, until translucent, about 5 minutes. Stir in the chili powder, cocoa, Tabasco sauce, oregano, salt, pepper, tomatoes, and broth. Bring to a boil. Reduce the heat and simmer for 15 minutes.
3. Add the black beans and turkey to the pot. Simmer for 5 minutes. Stir in the spinach and the bacon. Cook until the spinach just wilts, about 1 minute.