Rating: 5 stars
48 Ratings
  • 5 star values: 43
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 2009

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

199 calories; fat 6.2g; saturated fat 2.6g; mono fat 1.9g; poly fat 1.2g; protein 14.8g; carbohydrates 22g; fiber 5.9g; cholesterol 34mg; iron 2.6mg; sodium 740mg; calcium 88mg.
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