It would appear that my hopes were misguided, instead of getting more samples during the Christmas season I’m getting less. Between the lack of samples and getting ready for my own Christmas, this is going to be another short post. It’s been very chilly and wet here so we did try the chili recipe I mentioned last time. Thankfully, it was delicious and very worthy to pass on to you, my faithful followers. The recipe is for a Black Bean-Salsa Chili that I just (happily) found out only has 199 calories per cup. Even better!
Black Bean-Salsa Chili (from the October 2009 issue of Cooking Light)
2 15 oz. cans rinsed, drained black beans
2/3 c. water
1 tbsp. brown sugar
1/2 lb. ground turkey
1 c. chopped sweet onion
1/2 c. chopped green bell pepper
1/2 c. chopped red bell pepper
3 slices chopped hickory bacon
1 1/2 tbsp. chili powder
1 tbsp. cumin
1 tsp. oregano
1/8 tsp. crushed red pepper
1 1/2 c. salsa
3 tbsp. tomato paste
1 14 oz. can beef broth
1/2 c. sour cream
1/4 c. chopped cilantro
1 tsp. lime juice
1. Combine 1 1/2 c. beans, water, and sugar in the food processor and blend til smooth. Combine in a bowl with the remaining beans.
2. Heat a large saucepan over medium-high heat and coat it with Pam. Add the turkey to the pan and cook it 3 minutes, or til browned, stirring to crumble. Remove the turkey from the pan.
3. Add the onion, bell pepper, and bacon to the pan; cook 5 minutes or til the bacon and onion are lightly browned. Return the turkey to the pan. Add the chili powder, cumin, oregano, and crushed red pepper to the pan; stir well to coat. Stir in the bean mix, salsa, tomato paste, and broth; bring to a boil. Reduce the heat and let simmer 30 minutes, stirring occasionally.
4. Combine the sour cream, cilantro, and lime juice in a small bowl. Serve with the chili.
We ate it with our favorite Chipotle Cheddar Biscuits that are decidedly not diet fare (but insanely delicious, nevertheless). Happy eating!