Black Bean Salsa Chili Filed under ( Beans, light recipes, main dishes, turkey )

We are a chili loving family, but I'm also a bit particular about how it's made and tastes. I usually make my chili the same way and never have to worry about not liking it. So, trying a new recipe was a bit of a scary experience for me, but luckily it turned out fantastic.

The main source of flavor for this chili is salsa, which is another staple we love. It's so hearty, delicious and is packed with flavor. It's also a bit hot and sweet, which comes from the brown sugar and red pepper flakes, so if you're sensitive to either one, you can dial it up or down however you like. I didn't do the lime, cilantro cream to top it, instead I just added sour cream with chopped cilantro and a squeeze of lime, and they were the perfect compliments to this dish. Mmmmmm, I love chili time!

Black Bean Salsa Chili
By Cooking Light October 2009

Ingredients

2 15 oz cans black beans, drained and rinsed
2/3 cups water
1 tablespoon dark brown sugar
1/2 lb ground turkey
1 cup chopped sweet onion
1/2 cup chopped green pepper
1/2 cup chopped red 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 tablespoon tomato paste
1 14 oz can beef broth
1/2 cup reduced fat sour cream
1/4 cup fresh cilantro
1 teaspoon fresh lime juice

Directions

1. Combine 1 1/2 cup beans, 2/3 cup water, and sugar in a food processor; process until smooth. Combine bean puree and remaining beans in a bowl.

2Heat 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.

Serves 6: 1 cup chili with 4 teaspoon sour cream mixture

Per Serving: 199cal, 6.2g fat, 14.8g prot, 22g carb, 5.9g fiber

Point per Serving: 4!!!