1. Put a large skillet over medium-low heat.
2. Put a large pot or Dutch oven over high heat. To it add 2 cups of the chicken broth, pinto beans (with liquid), diced tomatoes (with juice), carrots, 2 tablespoons of the maple syrup and the chili powder. Stir, cover and heat to a simmer, stirring occasionally.
3. Meanwhile, add the bacon in a single layer to the preheated skillet. Increase heat to medium-high. Cook until not quite crispy, flipping occasionally.
4. While bacon cooks, put flour in a mason jar and add the remaining ½ cup of chicken broth. Put the lid on tightly and shake it all around until well-mixed.
5. Transfer bacon to a cutting board. Drain off all but 1 tablespoon of the bacon fat. Add the contents of the mason jar to the fat in the pan. Stir to combine. Cook over medium heat until smooth and bubbling. Use a spatula to transfer the flour mixture to the soup. Stir well. Continue to let the soup simmer as you chop the bacon and add it to the soup.
6. Taste the broth and add salt and pepper if desired. Continue to cook the soup at a simmer stirring occasionally until the carrots are softened. Stir in the remaining 1 tablespoon of maple syrup and serve.

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