Do you like Chili? Apparently we do as I have just tried yet another new chili recipe! What I love about a big pot of chili is that the leftovers just keep getting better and better, it reheats beautifully and a bowl full is quite filling. The secret ingredient in this recipe is…. BACON! Chili can be made healthy. Even though it has bacon, this one comes in just under 200 calories per cup. Some of the leftovers will be frozen so we can have chili dogs in a few weeks.
When I am photographing recipes, if time permits I try and get a few shots before we sit down to eat. During the past three years of blogging my family has become very patient about waiting to eat until I get all the shots I need.
Although this chili recipe only requires a 30-45 minute simmer there are a few extra steps in the prep of the dish. It is perfectly delicious as is. But since I took this photo shoot before we sat down to eat I forgot the topping!
This topping of a cilantro cream mixture makes the chili. The recipe called for low-fat sour cream which I didn’t have so I subbed fat free Greek yogurt which in my opinion is even better and something I usually have on hand.
This chili is so good! It calls for salsa instead of tomatoes so I used half regular tomato based salsa and half green salsa. You control the heat by the type of salsa you use. I also tossed in a can of chopped green chilies for extra flavor. Since I had a pound of ground turkey I went ahead and doubled the recipe and I am so glad I did.The only bacon I had was some turkey bacon but it worked great. I would make this recipe again as the flavors are amazing.
Black Bean-Salsa Chili with Cilantro Cream Topping
- 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 (Trader Joes turkey bacon)
- 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 or Greek Yogurt
- 1/4 cup chopped fresh cilantro
- 1 teaspoon fresh lime juice
- 1 can of chopped green chilies – optional
1. Combine 1 1/2 cups beans, 2/3 cup water, and sugar in a food processor; (I used a blender) 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 – 45 minutes, stirring occasionally.
4. Combine sour cream, cilantro, and juice in a small bowl. Serve chili with sour cream mixture.
Yield:6 servings (serving size: 1 cup chili and about 4 teaspoons sour cream mixture)
Estimated Nutritional Information*
Per Serving Calories: 199, Fat: 6.2g, Protein: 14.8g, Carbohydrate: 22g, Fiber:5.9g, Cholesterol: 34mg, Iron: 2.6mg, Sodium: 740mg, Calcium: 88mg, WWPP 5
Recipe adapted from Cooking Light, OCTOBER 2009
*The nutritional information and WW PP values posted on Nutmeg Notebook are my best estimates based on the brands of products I use and the software programs used to calculate them. If you rely heavily on the nutritional information and WWPP values I encourage you to double check the values given, using the brands of products you use. If you find big differences feel free to email me or leave me a comment letting me know.
Hi everyone! Many of you in the Midwest (my parents included) are still getting snow! Talk about a long winter – well maybe this chili recipe will come in handy for you.
So last Friday I was couched because of foot swelling and pain. My step count for the day was only 2429 and I walked less than a mile. Hubby Tom can track me on my fitbit and make sure I am staying off my foot when I need to, so I have to behave! By Saturday morning things were almost back to normal with my foot so we headed out for a beautiful hike and it was a perfect day for it. We covered almost 12 miles! This particular trail has a very clean, well maintained port-a-potty at the half way point which is much appreciated by me! Knowing I have that break coming up allows me to drink more water and by the end of our hike I had consumed about 48 ounces of water and probably should have drank more. I was thirsty all night long after we got home.
Sunday we drove past one of the local nurseries and business was booming. I need to go get some plants and flowers and get them planted in our back yard. It might reach 80 degrees here yet this week so its time to start working on the flower beds. One more thing to add to my “to do” list.
With day light savings time we now have some daylight after dinner/supper to utilize for outdoor chores. I love it! These first few days after changing the clocks are a challenge – getting up in the dark, meal times on the clock don’t coincide with my body clock and so on. By the end of the week things should be settling in to the time change.
Have a great week!
I’m glad you are here. Feel free to leave a comment or ask a question.
Are you a fan of daylight savings time?
I love it!
How will you take advantage of the extended daylight at the end of the day?
Outside chores and some evening walks or bike rides.
Do you call the evening meal dinner or supper?
We call it dinner but growing up in the Midwest we called it supper.