Black Bean-Salsa Chili
Yield: 6 servings (serving size: 1 cup chili and about 4 teaspoons sour cream mixture)
Ingredients
2 (15-ounce) cans black beans, rinsed, drained, and divided
⅔ cup water
1 tablespoon dark brown sugar
Cooking spray
½ pound ground turkey
1 cup chopped sweet onion
½ cup chopped green bell pepper
½ cup chopped red bell pepper
3 sweet hickory-smoked bacon slices, chopped
1 ½ tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
⅛ teaspoon crushed red pepper
1 ½ cups mild salsa
3 tablespoons tomato paste
1 (14-ounce) can fat-free, less-sodium beef broth
½ cup reduced-fat sour cream
¼ cup chopped fresh cilantro
1 teaspoon fresh lime juice
Directions
- Combine 1 1/2 cups beans, 2/3 cup water, and sugar in a food processor; process until smooth. Combine bean puree and remaining beans in a bowl.
- Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes or until browned, stirring to crumble. Remove turkey from pan.
- Add onion, bell peppers, and bacon to pan; cook 5 minutes or until bacon and onion are lightly browned. Return turkey to pan. Add chili powder, cumin, oregano, and crushed red pepper to pan; stir well to coat. Stir in bean mixture, salsa, tomato paste, and broth; bring to a boil.
- Reduce heat, and simmer for 30 minutes, stirring occasionally.
- Combine sour cream, cilantro, and juice in a small bowl. Serve chili with sour cream mixture.