This chili recipe was inspired by the recipe Black-Bean Salsa Chili that appeared in Cooking Light this month.
Ingredients
4 cans black beans, rinsed, drained and divided
1/2 cup water
2 tbls dark brown sugar
cooking spray
1 pound ground turkey
2 small yellow onions diced
3 cloves garlic minced
1 green pepper diced
1 red pepper diced
8 turkey bacon slices chopped into pieces
3 tbls chili powder
2 tbls cumin
2 teasp paprika
2 teasp oregano
2 teasp garlic powder
1/4 teasp red pepper
3 cups mild salsa
1 can tomato paste
1 can diced green chilies
2 cans fat-free, less-sodium beef broth
1 cup reduced fat sour cream
1/2 cup chopped fresh cilantro
1 teasp fresh lime juice
Directions:
-Combine 2 cans beans and 1/2 cup water in food processor and process until smooth
-Heat a large saucepan over medium-high heat, and coat pan with cooking spray. Add turkey and cook for 5 minutes or until browned and crumbled, remove turkey from pan
-Add onion, garlic, peppers, bacon and cook until bacon and onion are slightly brown
-Return turkey to the pan and add chili powder, cumin, paprika, oregano, garlic powder and crushed red pepper to pan - stir well
-Stir in bean puree and remaining two cans of beans, salsa, chilies, tomato paste and broth
-Bring to a boil
-Reduce heat and simmer 30 minutes
-Taste and adjust seasoning
-Combine sour cream, cilantro and juice in a small bowl.
-Serve chili with sour cream mixture
