Chili: Black Bean Salsa Chili
Source: Cooking Light
The sour cream topping really makes this soup even better
Ingredients
- ½ lb. ground turkey (I used Butterball; half of a tube)
- 1 Tbls. canola oil
- 4 pieces sweet hickory-smoked bacon
- 1 c. sweet Vidalia onion
- ½ c. chopped green pepper
- ½ c. chopped red pepper
- (2) 15 oz. cans black beans, rinsed, drained & divided
- 2/3 c. water
- 1 Tbls. dark brown sugar
- 1-1/2 c. medium salsa (use hot if you prefer) - I use Pace
- 3 Tbls. tomato paste (freeze the rest for another use)
- 14 oz. can beef broth (I use Kitchen Basics Beef Stock)
- 1-1/2 Tbls. chili powder
- 1 Tbls. ground cumin
- 1 t. dried oregano
- 1/8 – 1/4 t. crushed red pepper flakes
Sour Cream Topping
- ½ c. low-fat sour cream
- ¼ c. chopped fresh cilantro
- 1 t. fresh lime juice
Instructions
Heat a large Teflon coated fry pan with a little oil. Cook ground turkey over medium heat until browned, stirring to crumble. Remove from pan and set aside.
In the same pan, fry bacon slices until crispy. Remove bacon to a plate lined with paper towel to absorb the grease. Crumble bacon and set aside. Wipe out most of the bacon grease; leave a little to saute the onions and peppers.
Saute the onions, green and red peppers in a little of the bacon grease. Cook until transparent and onions are lightly browned.
Combine 1-1/2 c. beans (set the remaining beans aside), 2/3 c. water and 1 tablespoon dark brown sugar in a food processor; process until smooth.
In a 3 qt. sauce pan combine the cooked turkey, crumbled bacon, onions, peppers, bean puree, remaining black beans, seasonings, salsa, tomato paste and broth. Simmer for 30 minutes, stirring occasionally.
Sour Cream Topping: Combine sour cream, cilantro and lime juice in a small bowl.
Serve chili with sour cream mixture spooned on top.
NOTE: Serves 6 (1 cup servings)