Black Bean-Salsa Chili Review

[lkcolona]

I made this recipe two times this month and everyone loved it. I make various chili recipes to keep things interesting.:)
This recipe is easy and delicious!
I hope everyone has a nice weekend.

Lisa

Black Bean-Salsa Chili Yield: 6 servings (serving size: 1 cup chili and about 4 teaspoons sour cream mixture)
Ingredients



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

Preparation

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.
Nutritional Information

Calories:
199
Fat:
6.2g (sat 2.6g,mono 1.9g,poly 1.2g)
Protein:
14.8g
Carbohydrate:
22g
Fiber:
5.9g
Cholesterol:
34mg
Iron:
2.6mg
Sodium:
740mg
Calcium:
88mg
Barbara Estabrook, Rhinelander, Wisconsin, Cooking Light, OCTOBER 2009

[karen w]

I made this recipe once last year mainly to use up an open jar of salsa sitting in my fridge not expecting much nor expecting it to replace(or accompany) my favorite red chili recipe. Well, it did! It is really tasty and simple to put together. . .a double bonus. And aside from DD who won't eat anything with flavor:(. the whole family enjoyed it alot.

Karen

ETA: I replace the crushed red pepper with a bit of chipotle chile powder and smoked paprika and as I recall I used 2 slices bacon. Otherwise, pretty much followed the recipe.

[applecrisp]

Thanks so much for posting this recipe. I have an opened bottle of salsa that I want to use up.

I'll be making it later today.

ETA: It is simmering now. I just took a quick taste, and it tastes very good. Can't wait for dinner. I wasn't sure what type of bacon to buy. I wasn't familiar with the type mentioned, so I just bought two slices of what I thought was the most typical type (at least to me). WF had some spicy bacon, so passed on those.

Thanks again. My first chili of the season.

[lkcolona]

Let me know how you liked it. This is one of my favorite chili recipes.:)

[applecrisp]

lkcolona --

Soup and chili season has begun for me. I thought it was very good, and definitely had some kick to it. And, I even cut back on the chili powder.

I only used two rather small slices of bacon -- and not sure how much it added to it. I would need to make it without the bacon as a comparison in terms of smokiness etc.

I will definitely make again, and probably will try sans bacon.

I will be freezing the leftovers.

Thanks again.

[lkcolona]

Here is another recipe that I absolutely love. This one is not so spicy. Highly recommended.

Thick Oven-Baked Chili

Recipe By :Maryana Vollstedt
Serving Size : 8 Preparation Time :0:00
Categories :


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon vegetable oil
1 1/2 pounds lean ground beef
1 pound kielbasa sausage -- cut into 1/2-inch slices
1 yellow onion -- chopped
1/2 green or red bell pepper -- seeded and chopped
2 cloves garlic -- minced
2 cans kidney beans -- (15 ounces each) drained and rinsed
1 can whole tomatoes -- (14 1/2 ounces) coarsely chopped, juice from can included
1 can tomato sauce -- (15 ounces)
2 bay leaves
1 teaspoon salt
1 tablespoon chili powder (or more to taste)
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Freshly ground pepper to taste
Toppings:
Sour cream
Sliced green onions
Grated cheddar cheese

Preheat oven to 325 degrees F.

In a Dutch oven over medium heat, warm oil. Saute beef, sausage, onion, bell pepper, and garlic until meat is no longer pink and vegetables are tender, about 10 minutes. Add remaining ingredients and blend well.

Cover and bake about 1 hour, stirring occasionally. Uncover and bake 30 minutes longer. Remove bay leaves and discard.

Description:
"Offer this flavorful chili with assorted toppings for a casual get-together after a football game or for Super Bowl Sunday. Serve in big bowls with assorted toppings along with snacks chips, pretzels, crudites, and cheese bread."
Source:
"The Big Book of Casseroles"
S(Internet Address):
"http://www.recipelink.com/ch/2000/september/casseroles1.html"
Enjoy!!!