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Black Bean-Salsa Chili

Photo: Randy Mayor; Styling: Cindy Barr
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
  • 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

Nutrition 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

How to Make It

  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.