Black Bean-Salsa Chili

Black Bean-Salsa Chili Recipe
Photo: Randy Mayor; Styling: Cindy Barr


6 servings (serving size: 1 cup chili and about 4 teaspoons sour cream mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 199
Fat 6.2 g
Satfat 2.6 g
Monofat 1.9 g
Polyfat 1.2 g
Protein 14.8 g
Carbohydrate 22 g
Fiber 5.9 g
Cholesterol 34 mg
Iron 2.6 mg
Sodium 740 mg
Calcium 88 mg


2 (15-ounce) cans black beans, rinsed, drained, and divided
2/3 cup water
1 tablespoon dark brown sugar
Cooking spray
1/2 pound ground turkey
1 cup chopped sweet onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3 sweet hickory-smoked bacon slices, chopped
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper
1 1/2 cups mild salsa
3 tablespoons tomato paste
1 (14-ounce) can fat-free, less-sodium beef broth
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
1 teaspoon fresh lime juice


1. 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.

2. 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.

3. 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.

4. Combine sour cream, cilantro, and juice in a small bowl. Serve chili with sour cream mixture.

Barbara Estabrook, Rhinelander, Wisconsin,

Cooking Light

October 2009
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