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Location: Texas, United States

Thursday, November 05, 2009

Black Bean Salsa Chili

From Cooking Light. I took a picture of the chili on the stove, and took a picture of the topping separately so I could do it before guests arrived so they wouldn't think I was cuckoo for whipping out my camera at the table. I did add a little extra turkey. The corn you see in the chili was in the salsa that I chose.

  • 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.

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