Yield
6 servings (serving size: 1 cup chili and about 4 teaspoons sour cream mixture)
Photo: Randy Mayor; Styling: Cindy Barr

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

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